Description
Delight in these homemade Apple Cider Doughnut Holes, a perfect bite-sized treat that combines the sweet, spiced flavors of fresh apple cider with a crispy fried exterior. These doughnut holes are easy to make, fried to golden perfection, and coated in a warm cinnamon sugar mixture, delivering an irresistible fall-inspired snack or dessert.
Ingredients
Doughnut Holes Batter
- 1 cup fresh apple cider
- 2 cups all-purpose flour (or 1-to-1 gluten-free flour blend for gluten-free version)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg (or 1 flax egg for vegan option)
- 1/4 cup melted butter (or coconut oil for vegan option)
For Frying
- Vegetable oil (or canola/peanut oil) for frying, enough to fill a deep skillet 2-3 inches deep
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine the egg, melted butter, and fresh apple cider until fully smooth. Gradually fold the wet ingredients into the dry mixture gently until a smooth, thick batter forms, being careful not to overmix to keep the doughnut holes tender.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot until it reaches 2 to 3 inches in depth. Heat the oil over medium heat to reach 350°F (175°C), using a thermometer to ensure the temperature is accurate for optimal frying.
- Fry the Doughnut Holes: Using a small cookie scoop or a tablespoon, carefully drop spoonfuls of batter into the hot oil. Avoid overcrowding the pan to ensure even cooking. Fry each batch for 2 to 3 minutes, turning occasionally with a slotted spoon, until the doughnut holes are golden brown and cooked through.
- Drain and Coat: Remove the fried doughnut holes using a slotted spoon and place them on paper towels to absorb excess oil. While the doughnut holes are still warm, roll them generously in the cinnamon sugar mixture made from 1/2 cup sugar and 1 tablespoon cinnamon, coating them evenly for that classic sweet finish.
Notes
- For a vegan version, substitute the egg with a flax egg and melted butter with coconut oil.
- Use a deep-frying thermometer to maintain accurate oil temperature for best results and to avoid greasy doughnut holes.
- Do not overcrowd the frying pan to ensure even cooking and proper crispiness.
- Fresh apple cider gives the best flavor; however, you can simmer concentrated apple juice to reduce it if cider is unavailable.
- Store leftover doughnut holes in an airtight container for up to 2 days; reheat briefly in an oven to regain crispiness.
