Cozy Apple Cider Donut Holes
These cozy apple cider donut holes are soft inside, crisp outside, and coated with a cinnamon sugar mixture, delivering a warm, seasonal treat perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 24 donut holes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (240 ml) apple cider, simmered down to concentrate flavor
- 2 ½ cups (315 grams) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon, plus extra for coating
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (100 grams) granulated sugar
- 4 tablespoons (56 grams) unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- ½ cup (120 ml) whole milk
- About 4 cups (1 liter) vegetable oil for frying
- Cinnamon sugar coating: 1 cup (200 grams) granulated sugar mixed with 2 tablespoons ground cinnamon
Instructions
- Reduce the Apple Cider: Pour 1 cup (240 ml) of apple cider into a small saucepan. Simmer over medium heat until it reduces by half, about 15-20 minutes. It should thicken slightly and smell intensely apple-y. Set aside to cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together 2 ½ cups (315 grams) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt, and ½ cup (100 grams) granulated sugar.
- Combine Wet Ingredients: In a medium bowl, beat 2 large eggs with 4 tablespoons (56 grams) melted and cooled unsalted butter, ½ cup (120 ml) whole milk, and the cooled apple cider reduction until smooth.
- Form the Dough: Pour the wet ingredients into the dry mix. Stir gently with a wooden spoon or spatula until just combined. The dough will be sticky but soft; do not overmix.
- Heat the Oil: Pour about 4 cups (1 liter) vegetable oil into a heavy pot or deep fryer. Heat to 350°F (175°C) using a thermometer to maintain temperature.
- Fry the Donut Holes: Using a small cookie scoop or two spoons, carefully drop tablespoon-sized dollops of dough into the hot oil. Fry in batches for about 2-3 minutes per batch, turning once, until golden brown and puffed.
- Drain and Coat: Remove donut holes with a slotted spoon and drain on paper towels or a cooling rack. While still warm, roll them in the cinnamon sugar mixture until thoroughly coated.
- Serve Warm: Enjoy fresh with the sugar still slightly crunchy. To keep warm for up to two hours, place on a rack in a 200°F (95°C) oven.
Notes
Keep oil temperature steady at 350°F (175°C) to avoid greasy or burnt donut holes. Do not overcrowd the pot. Roll donut holes in cinnamon sugar while warm for best coating. Dough can be refrigerated up to 24 hours before frying. For gluten-free, substitute flour with a 1-to-1 gluten-free baking blend. For dairy-free, use almond milk and coconut oil instead of butter.
Nutrition
- Serving Size: 1 donut hole
- Calories: 130
- Sugar: 9
- Sodium: 120
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 2
Keywords: apple cider donut holes, cinnamon sugar donut holes, homemade donut holes, fall treats, fried donut holes, easy donut recipe