Apple Cider Doughnut Holes Recipe
Hello to all! Welcome to my brand new column, The Barlow’s Perspective with me, your host, Jack Damon. To anyone who doesn’t know me (which is some of you) I am a senior a part of the food services course at Barlow’s.
Every month I will be sharing both staple and special Barlow’s recipes that you are able to cook at home. Soon you’ll be cooking like a master (like me) and maybe gain a love of cooking that can rival mine.
So for this issue, I just wanted to go with a simple recipe for all those beginners out there everyone could love.
Picture this. You’re in your mom’s kitchen, then suddenly the blissful scent of apples hits your nose. You walk into the kitchen and you see 24 delicious apple cider doughnut holes, fresh out of the oven. Then your mom says “Do you want to help with the cinnamon sugar coating, it would be a big help.”
So with that thought in mind, you get the donuts all rolled up in cinnamon sugar with butter to help the sugar stick. These donuts are a delicious and very sugary start to any day, not to mention that they’re baked instead of fried to add a nice (if overshadowed) healthiness to them. Now, let’s get cooking!
Baked Apple Cider Doughnut Holes
Coated in either cinnamon and sugar or an apple cider glaze. Plus instructions for how to make regular Baked Apple Cider Doughnuts too!
Preparation time: 40 minutes
Cook Time: 12 minutes
Makes: 24 doughnut holes or 10 doughnuts
For the apple cider doughnut holes:
- 1 cup (240 ml) apple cider (reduced to ½ cup – 120 ml)
- 1 ½ cups (190 grams) all-purpose flour (spooned and leveled)
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 /4 teaspoon ground nutmeg
- 1 /8 teaspoon ground cloves
- 1 /4 teaspoon salt
- 1 /4 cup (60 grams) plain greek yogurt or sour cream
- 1 /2 cup (100 grams) brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (45 grams) unsalted butter, melted and slightly cooled
For the cinnamon sugar coating:
- 4-6 tablespoons (65-85 grams) unsalted butter, melted and slightly cooled
- 3 /4 cup (150 grams) granulated sugar
- 2 teaspoons ground cinnamon
To make the doughnut holes/doughnuts:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 24-count mini muffin pan (or 2 2×3 doughnut pans if making doughnuts) with nonstick cooking spray and set aside.
- Add apple cider to a saucepan and heat over medium heat. Bring to a boil for 7-10 minutes or until the apple cider has reduced to a 1 /2 cup. Remove from the heat, pour the apple cider into a heatproof bowl, and allow to cool for at least 15 minutes.
- In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate bowl, mix together the cooled reduced apple cider, Greek yogurt (or sour cream), brown sugar, egg, vanilla, and melted butter until fully combined. Add the dry ingredients and mix well until just combined.
- Evenly distribute the batter between all 24 cavities of the mini muffin pan (or 10 of the 12 if making the donuts). You can use a piping bag, but I prefer a spoon at least when I’m making the donuts so you can save time.
- Bake at 350 degrees Fahrenheit for 11-14 minutes or until a toothpick is inserted into the donut and comes out clean (this verifies that any baked good is complete). Remove from the oven and allow to cool in the pan for about 5 minutes. Carefully remove the pan and transfer to a wire rack to cool.
To make the cinnamon sugar coating:
1. Add melted butter to a small heatproof bowl and set aside. Start with 4 tablespoons and melt 1-2 more tablespoons of butter if needed to coat all the donuts (you most likely won’t need to do this step but do it just in case).
2. In a separate bowl, mix together the granulated sugar and cinnamon until well combined. Take each donut and dunk them into the melted butter, making sure it is fully coated. Then dip it into the cinnamon sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve and enjoy!