Apple Cider Donut Holes

In honor of National Donut Day I wanted to share this easy and delicious Apple Cider Donut Holes recipe! These donut holes are super moist, fluffy, and bursting with apple cider flavor! A perfect breakfast treat for your cozy Fall mornings! The key to this recipe is reduced apple cider. It’s very easy to make and the intense cider flavor really adds some punch to each bite of your donut. Simply simmer your apple cider with a few cinnamon sticks and orange slices until its reduced and almost syrupy. After mixing the remaining ingredients with the reduced apple cider you’ll bake off in a mini muffin pan. Once pulled out of the oven and still warm the donut holes get a generous dunk into cinnamon and sugar to finish them off. Now, all you need to worry about is your self-control, to keep from eating every last donut hole!

Apple Cider Donut Holes
Yields 32
Easy baked donuts at home that capture the essence of Fall with apple cider, brown sugar, and a cinnamon sugar dunk after being pulled from the oven.
Write a review
Print
Prep Time
32 min
Cook Time
10 min
Total Time
42 min
Prep Time
32 min
Cook Time
10 min
Total Time
42 min
Ingredients
  1. 1 and 1/4 cups apple cider
  2. 2 cups all-purpose flour
  3. 3/4 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon salt
  8. 1 large egg, room temperature
  9. 2 Tablespoons unsalted butter, melted
  10. 1/2 cup packed light brown sugar
  11. 1/2 cup granulated sugar
  12. 1/2 cup buttermilk, room temperature
  13. 1 teaspoon vanilla extract
Instructions
  1. Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
  2. Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick spray. Set aside.
  3. Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside.
  4. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.
  5. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Whisk until all ingredients are just combined, be sure you don't over mix. Some small lumps may remain, but not many.
  6. Pour the batter into the mini muffin pan, filling 3/4 of the way full. You'll only need a couple teaspoons of batter for each. Bake the donut holes for 9-10 minutes or until a toothpick inserted in the center comes out clean.
  7. Make the topping by mixing 3/4 cup granulated sugar and 1 teaspoon cinnamon together in a small bowl. Dip the top of the donut holes lightly into the 1/4 cup of melted butter. Then dunk them all the way into the cinnamon sugar, using your hands to mix it around so the entire donut hole is coated generously. Repeat with all the donut holes. You may need more cinnamon-sugar. Donut holes taste best on the same day, though they may be covered tightly and stored at room temperature for up to 3 days.
Notes
  1. Don’t have buttermilk? You can make your own at home with just 2 ingredients! Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and will be ready to use right away.
Treats, Sweets, and Savories http://treatssweetsandsavories.com/