Apple Cinnamon Donut Holes

These Cinnamon Apple Cider Donut Holes are bite-sized treats packed with warm apple cider flavor and cozy fall spices. Golden and tender on the inside, they’re tossed in cinnamon sugar for a sweet finish that makes them perfect for breakfast, dessert or an irresistible fall-inspired snack.

Course Breakfast

Cuisine Donuts

Keyword apple cider donuts, donut holes recipe

Prep Time 1

Cook Time 30

Servings 12 servings

Baking Temp 350-375°F

Calories 340kcal

Author Krista Gent

Equipment

Small saucepan
Large heavy-bottomed pot (such as cast-iron or Dutch oven)
Large baking sheet

Ingredients

2 cups apple cider
1 large apple peeled and finely chopped
3½ cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1½ cup granulated white sugar
¼ cup butter softened
2 large eggs
¼ cup buttermilk
Vegetable/canola oil for deep-fat frying

COATING

½ cup granulated white sugar
1 tablespoon ground cinnamon

Instructions

In a medium saucepan bring apple cider to boil over medium heat. Stir in finely chopped apple. Lower the heat and simmer uncovered for about 25 minutes or until reduced to 1 cup. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg. Set aside.
In a large bowl, beat 1 ½ cup sugar and butter with an electric mixer on medium speed for 2 minutes. Add eggs, beating just until combined. Beat in the cooled, reduced apple cider and buttermilk. Add flour mixture; beat until just combined and the dough starts to form. The dough will be very sticky. Do not add additional flour. Set aside.
Fill a large heavy-bottomed pot about 2-3 inches deep with vegetable oil. Set over medium heat. Bring the oil to a temperature of 350-375°F. (This might take about 20 minutes.)
Meanwhile combine the remaining ½ cup sugar and the remaining 1 tablespoon cinnamon in a shallow dish for coating. Set aside
When the oil reaches temperature, scoop about 1 ½ tablespoons of dough with an ice cream scoop or spoon and gently drop it into the hot oil. Repeat to place 4 to 5 doughnut holes into the hot oil at a time. Do not overcrowd the pot. Cook for 1-2 minutes turning multiple times, or until golden brown in color. Remove with slotted spoon and drain the cooked doughnuts on a paper towel-lined baking sheet.
While the doughnut holes are still warm, roll in a cinnamon sugar mixture to coat. Serve warm.

Notes

Helpful hints:

Keep an eye on the temperature of your frying oil using an instant read thermometer or a candy thermometer. Heat accordingly to maintain a constant cooking temperature.
Don’t overcrowd the pot. Fry in small batches so the oil temperature stays consistent.

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition

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