Baked Apple Cider Donut Holes
A delightful, guilt-free treat capturing the essence of fall with delightful apple cider flavors.
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.
Notes
Serve warm for best experience. Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to a month.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 80mgSugar: 8g
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