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Baked Apple Cider Donut Holes Recipe

Baked Apple Cider Donut Holes Recipe
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★★★★★

4.9 from 15 reviews

Delight in the cozy flavors of autumn with these Baked Apple Cider Donut Holes. Made moist and flavorful by reduced apple cider and warm spices, these bite-sized treats are perfect for snacking or sharing. They’re easy to prepare, baked instead of fried, and coated with a delicious cinnamon sugar dust for an irresistible finish.

Ingredients

Scale

Dough Ingredients

  • 1 cup apple cider, reduced to ½ cup and cooled
  • 1 1/3 cups all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 1 ¾ teaspoons baking powder

Cinnamon Sugar Dust

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it reaches the correct temperature for baking the donut holes evenly.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, salt, and baking powder until well combined to distribute the spices evenly throughout the flour.
  3. Combine wet ingredients: In a separate bowl, stir the reduced and cooled apple cider, brown sugar, egg, vegetable oil, vanilla extract, and sour cream together until the mixture is smooth and uniform in texture.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and gently stir together just until combined. Avoid overmixing to keep the dough light and tender. Cover the bowl with a towel and let the batter rest for 10 minutes to allow flavors to meld and baking powder to activate.
  5. Prepare pans and fill: Spray two mini muffin pans with nonstick cooking spray. Fill each cup about ¾ full with the batter, ensuring each donut hole has enough room to rise.
  6. Bake donut holes: Bake in the preheated oven for 8 to 10 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. Remove pans and let the donut holes cool until they can be handled comfortably.
  7. Make cinnamon sugar dust: While the donuts cool, whisk together the granulated sugar, ground cinnamon, and nutmeg in a bowl to prepare the coating.
  8. Coat donut holes: Carefully remove the donut holes from the pans and toss them in the cinnamon sugar mixture so each one is evenly coated for a sweet and spiced finish.
  9. Serve and store: Serve the baked donut holes immediately while warm, or store them in an airtight container for up to 5 days to maintain freshness.

Notes

  • To reduce apple cider, simmer it in a saucepan over medium heat for about 10 minutes until it thickens to half the original volume. Make sure to cool it completely before adding to the batter to prevent curdling.
  • Nutritional information provided is an estimate per donut hole.
  • For best texture, do not overmix the batter; it should be just combined.
  • Spraying the mini muffin pans well prevents sticking and helps donut holes release easily.

Nutrition

Keywords: apple cider donuts, baked donut holes, fall desserts, cinnamon sugar donut holes, easy baked treats

Find it online: https://dishedbydana.com/baked-apple-cider-donut-holes-recipe/