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Baked Apple Cider Donut Holes Recipe

Baked Apple Cider Donut Holes Recipe
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★★★★★

5.1 from 24 reviews

Delight in these soft and flavorful Baked Apple Cider Donut Holes, featuring warm cinnamon and nutmeg spices and a light, tender texture. These bite-sized treats are baked, not fried, making them a healthier and easy-to-make autumn favorite perfect for breakfast or a sweet snack.

Ingredients

Scale

Dry Ingredients

  • 1 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 ¾ teaspoons baking powder

Wet Ingredients

  • 1 cup apple cider (reduced to ½ cup and cooled)
  • ½ cup brown sugar
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

Topping

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

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches optimal baking temperature by the time your batter is ready.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cinnamon, nutmeg, ginger, salt, and baking powder until well combined.
  3. Combine Wet Ingredients: In a separate bowl, stir together the reduced and cooled apple cider, brown sugar, egg, vegetable oil, vanilla extract, and sour cream until the mixture is smooth.
  4. Mix Batter: Gradually add the dry ingredients to the wet ingredients and stir just until combined to avoid overmixing. Cover the bowl with a towel and let the batter rest for 10 minutes to hydrate and thicken slightly.
  5. Prepare Muffin Pans and Bake: Spray two mini muffin pans with nonstick cooking spray. Fill each cup about three-quarters full with batter. Bake in the preheated oven for 8 to 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the donut holes to cool in the pan until they can be handled safely.
  6. Make Cinnamon Sugar Topping: In a small bowl, whisk together granulated sugar, ground cinnamon, and nutmeg to create the cinnamon sugar dust.
  7. Coat Donut Holes: Remove the baked donut holes from the muffin pans and immediately toss them in the cinnamon sugar to coat evenly.
  8. Serve or Store: Serve the donut holes warm for the best flavor and texture. Alternatively, store them in an airtight container for up to 5 days.

Notes

  • To reduce apple cider, simmer 1 cup over medium heat until reduced to ½ cup before cooling. This intensifies the cider flavor in the donuts.
  • Make sure the batter rests before baking; this helps create a tender texture.
  • Use mini muffin pans for appropriately sized donut holes.
  • Donut holes are best eaten fresh but can be stored airtight for up to 5 days.
  • You can reheat the donut holes briefly in the microwave or oven to restore softness.

Nutrition

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

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