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Apple Cider Doughnut Holes Recipe

American · Dessert · 35 min total

These bite-sized doughnut holes are infused with concentrated apple cider and coated in cinnamon sugar, capturing the essence of fall in every fluffy bite.

Ingredients

• 1 cup apple cider
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 1/4 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

Instructions

1. 1. In a small saucepan, bring apple cider to a boil over medium-high heat. Reduce heat and simmer until reduced to 1/4 cup, about 10-12 minutes. Remove from heat and let cool.
2. 2. In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.
3. 3. In a separate bowl, whisk together egg, buttermilk, melted butter, vanilla extract, and the reduced apple cider.
4. 4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. 5. In a deep pot, heat 2 inches of vegetable oil to 350°F (175°C).
6. 6. Using a small cookie scoop or two spoons, drop rounded tablespoons of batter into the hot oil. Fry in batches, turning occasionally, until golden brown, about 2-3 minutes per batch.
7. 7. Remove with a slotted spoon and drain on paper towels.
8. 8. In a shallow bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon. Roll warm doughnut holes in the cinnamon sugar mixture until coated.
9. 9. Serve warm or at room temperature.

Tips

• To concentrate the apple flavor, reduce the cider as directed; do not skip this step.
• Use a thermometer to maintain oil temperature for even frying.
• These are best enjoyed the same day, but can be stored in an airtight container for up to 2 days.

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