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Baked Apple Cider Donut Holes

Headed Somewhere Blog + The Butter Half Blog mmmmmk. December is here. All the visions of sugar plums are already dancing in my head… and these Baked Apple Cider Donut Holes are NO EXCEPTION.
This recipe is by my very favorite foodie friend, (and normal just real life friend)… her blog and Instagram account are amaaaaazing. I can’t get enough of her food photog skills. I don’t even think she took a class for this… or maybe she did. Or maybe she’s just naturally THAT good… or maybe she should be TEACHING a class?! Anyway, go check it out and then come thank me because you’re welcome.
Headed Somewhere Blog + The Butter Half Blog
In the meantime, I will just be over here scrolling through photos of kittens for adoption, because that’s what I normally do at 12:30 at night when I start feeling like my kitty is lonely. I dunno, maybe she doesn’t want a friend… I wish she could just tell me.
ANYWAY, make these. Delicious to the MAX and super easy to share (or not share).
Let’s get to it already!!!
Baked Apple Cider Donut Holes
Prep time: 15 minutes
Bake time: 5-6 minutes
Yield: 40 donut holes
Ingredients:

1 large egg
2 tablespoons unsalted butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup apple cider
2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, meltedHeaded Somewhere Blog + The Butter Half BlogDirections:

1. Preheat the oven to 350°F and grease your donut pan. While the oven is heating, mix together your egg, butter, and sugars in a large mixing bowl. Once those are mixed and smooth, add in the buttermilk, vanilla extract, and apple cider. Blend thoroughly. Sift the remaining dry ingredients into the wet ingredients. Whisk together gently, and be sure to not overmix! This is important to give it a chewy, doughy texture.

2. Pour your batter into a donut hole pan, filling each mold 3/4 full. (If you add more, they will puff up and spill over, losing their round shape.)  Bake for 5-6 minutes until barely golden.

3. While the donut holes are cooling, mix together your sugar and cinnamon for the coating. Once they have cooled, dip them in a light coating of butter, then roll in the cinnamon sugar mixture. Serve immediately (before they’re all gone).

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