why make this recipe
Baked Apple Cider Donut Holes are a delightful treat that capture the essence of fall. They’re soft, fluffy, and packed with the warm flavors of apple cider and spices. Unlike traditional fried donuts, these bites are baked, making them a lighter option you can enjoy without the guilt. They’re perfect for breakfast, dessert, or any time you need a cozy snack!
how to make Baked Apple Cider Donut Holes
Ingredients:
- 1 cup apple cider (reduced to 1/2 cup)
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup plain Greek yogurt (or sour cream)
- 1/2 cup brown sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
- 4-6 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Directions:
- Preheat the oven to 350°F (175°C) and grease a donut hole pan.
- In a saucepan, reduce the apple cider over medium heat until it reaches 1/2 cup.
- In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix the Greek yogurt, brown sugar, egg, vanilla extract, and melted butter.
- Stir the reduced apple cider into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture and combine until just mixed.
- Spoon the batter into the donut hole pan, filling each cavity about 3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- For the cinnamon sugar coating, mix granulated sugar and ground cinnamon in a bowl.
- Once baked, allow the donut holes to cool slightly, then roll them in the cinnamon sugar or coat with the apple cider glaze if desired.
how to serve Baked Apple Cider Donut Holes
Serve your Baked Apple Cider Donut Holes warm for the best experience. They are great on their own or paired with a cup of coffee or apple cider. You can also serve them with a drizzle of caramel sauce or a scoop of vanilla ice cream for a yummy dessert option.
how to store Baked Apple Cider Donut Holes
Store any leftover donut holes in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for about a week or freeze them for up to a month. Just make sure to thaw them before enjoying!
tips to make Baked Apple Cider Donut Holes
- Don’t Overmix: Mix the wet and dry ingredients until just combined to keep the donut holes light and fluffy.
- Room Temperature Ingredients: Use eggs that are at room temperature for a better rise in the donuts.
- Customize the Coating: Feel free to add nutmeg or pumpkin spice to the cinnamon sugar for an extra flavor kick!
variation
You can substitute apple cider with pumpkin puree for a fall pumpkin flavor. Alternatively, add some chopped nuts or chocolate chips to the batter for added texture and flavor.
FAQs
1. Can I make these donut holes gluten-free?
Yes! You can use a gluten-free all-purpose flour substitute to make these donut holes gluten-free. Just ensure it contains a binding agent like xanthan gum.
2. Can I use store-bought apple cider?
Absolutely! Store-bought apple cider works perfectly fine in this recipe. Just make sure to reduce it to 1/2 cup as directed.
3. How do I know when the donut holes are done baking?
Insert a toothpick in the center of a donut hole. If it comes out clean or with just a few crumbs, they are ready!
Baked Apple Cider Donut Holes
Ingredients
For the donut batter
- 1 cup apple cider (reduced to 1/2 cup) Reduce to 1/2 cup before using.
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup plain Greek yogurt (or sour cream)
- 1/2 cup brown sugar
- 1 large egg (room temperature) Use room temperature for better rise.
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
For the cinnamon sugar coating
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a donut hole pan.
- In a saucepan, reduce the apple cider over medium heat until it reaches 1/2 cup.
- In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix the Greek yogurt, brown sugar, egg, vanilla extract, and melted butter.
- Stir the reduced apple cider into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture and combine until just mixed.
- Spoon the batter into the donut hole pan, filling each cavity about 3/4 full.
Baking
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Once baked, allow the donut holes to cool slightly, then roll them in the cinnamon sugar.