Apple Cider Donut Holes
Baked and Delicious Apple Cider Donut Holes
Homemade Baked Cinnamon Sugar Apple Cider Doughnut Holes. Is there anything more quintessentially fall than the sound of that? It’s autumn perfection.
Each fall, I always look forward to making the coziest treats to enjoy with a cup of tea or a warm mug of apple cider. These apple cider donut holes are absolute perfection!
You are going to love the bite-sized goodness these apple cider donut holes bring because they have the perfect apple cider flavour - not too overpowering, and just the right amount of cinnamon spice.
The smells, the feels, the vibes, the looks - bring me all the cozy. The Libra in me lovest this time of year. And, as an introvert, I crave the days when we can snuggle in, the evenings are cooler and my girls and I can binge watch Gilmore Girls while snacking on all the delicious fall desserts.
Apple Cider Donut Holes
Ingredients:
1¾ cup all-purpose flour
1¼ teaspoon baking powder
¾ teaspoon fine sea salt
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
¾ cup light brown sugar
¾ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup apple cider
Directions:
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons butter, brown sugar and ¼ cup granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared mini-muffin pans, filling them about ⅔ of the way (about 15-20 minutes). Rotate the pans halfway through baking.
While the doughnuts bake, whisk the remaining ½ cup granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
The yummiest fall treat! These are best eaten the same day.
Did you try this recipe? Let me know in the comments below how it went!