Celebrate the beginning of cooler days, apple picking and sweater weather with these delicious Apple Cider Donut Holes.
This fun breakfast or dessert is made by reducing apple cider to concentrate the flavor and reduce excessive moisture. Flavored with cinnamon and pumpkin spice, the dough is rolled in cinnamon sugar straight out of the fryer. The resulting donut hole screams Fall fun. Happy Fall baking!
- 24 donut holes
- 2 ¼ cup all-purpose flour
- ¾ cup, plus 2 Tbsp. sugar, divided
- 1 ½ tsp. baking powder
- ½ tsp. pumpkin pie spice
- 1/8 tsp. salt
- 2 Tbsp. nonfat dry milk
- 3 ½ tsp. cinnamon, divided
- 1 egg
- 1 Tbsp. butter, melted and cooled
- 1 tsp. vanilla
- 1 ½ cups apple cider
- Oil, for frying
- Add apple cider to a small pot. Bring to a boil over medium heat. Boil for 15-20 minutes or until liquid is reduced to ¾ cup. Transfer to refrigerator to cool.
- In a large bowl, add flour, ¼ cup plus 2 Tbsp. sugar, baking powder, pumpkin pie spice, salt, nonfat dry milk and ½ tsp. cinnamon. Whisk to combine.
- In a small bowl, combine egg, melted and cooled butter, vanilla and cooled apple cider. Add to dry ingredients and stir to combine.
- Cover and refrigerate for one hour.
- Add oil for frying to a large pot. Heat to 350˚F.
- Prepare cinnamon sugar by combining remaining sugar and cinnamon in a small bowl.
- Transfer dough onto a lightly floured surface. Use a floured rolling pin to roll to about ½-inch thickness. Cut pieces of dough using a small circular cookie cutter.
- Drop dough pieces in hot oil and fry for 2 minutes, flipping halfway through frying time.
- Transfer donut holes to a paper towel-lined plate.
- Toss donut holes in cinnamon sugar and serve warm.