Description
These baked apple cider donut holes are a quick, kid-friendly, and fuss-free snack perfect for busy weeknights. They feature cozy fall flavors with apple cider and warm spices, baked instead of fried for easy cleanup.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 tablespoons (56 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Cinnamon sugar coating: 1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and simmer over medium heat until it reduces to about 1/4 cup, about 10 minutes. Set aside to cool.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a separate bowl, whisk the melted butter and sugar until combined. Add the egg, vanilla extract, and cooled reduced apple cider. Whisk until smooth and slightly fluffy.
- Bring it all together: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
- Portion and coat: Use a small cookie scoop or tablespoon to drop balls of batter onto a parchment-lined baking sheet, spacing about 1 inch apart. Roll each ball gently in the cinnamon sugar mixture to coat fully.
- Bake: Preheat oven to 350°F (175°C). Bake donut holes for 10-12 minutes until golden and springy to the touch. Start checking at 10 minutes to avoid overbaking.
- Cool and enjoy: Let the donut holes cool on a wire rack for 5 minutes. Serve warm or at room temperature.
Notes
Do not skip reducing the apple cider as it concentrates flavor and prevents soggy batter. Use fresh spices for best flavor. Avoid overmixing the batter to keep donut holes tender. Roll in cinnamon sugar before baking for a crunchy coating. Batter can be made ahead and refrigerated up to 24 hours. Variations include adding pumpkin puree, chocolate chips, or nuts. For vegan version, substitute butter with coconut oil, egg with flax egg, and use non-dairy milk to reduce cider.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 4 donut holes
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: apple cider donut holes, baked donut holes, fall snacks, kid-friendly snacks, quick dessert, cinnamon sugar donut holes