Apple Cider Donut Holes Recipe
Susan Palmer | Girl in the Little Red KitchenApple Cider Donut Holes are full of apple and cinnamon sugar flavors. The hot buttered rum sauce is divine!
I don’t know about you, but I’m all aboard the donut dessert trend that’s been happening the last few years. I never went crazy with any other trends in the past, but donuts... I can always go for a donut – or is it doughnut?
Whichever way you actually spell it - from caked to yeasted to every flavor in between, I’m game. My husband and I went donut crazy back in August when we did a little day trip to Portland, Oregon and consumed more donuts on our vacation that I have since I first discovered Krispy Kreme and the hot donut sign.
I’m sounding a little piggish here though, aren’t I? I swear, it’s actually just an occasional treat, and one type I love more than others are Apple Cider Donuts. The flavors of a cider donut are simple yet bursting with apple. Anytime I’m near a farm stand that’s frying up a fresh batch, I can’t resist picking up a few.
How can you really say no to the scent of freshly fried donuts that have been dusted with cinnamon and sugar? I dare you to hold off with that smell wafting towards you.
Donut eating shouldn’t be restricted just to fairs and farm stands either, baking up a batch is easier than you think and there’s no frying involved. That’s right, these are baked! Which means you can have an extra one - and even better we paired them with a hot buttered rum sauce to elevate this simple baked good into a dessert worthy to serve after dinner or at a tailgating party.
Did I mention baking them up takes hardly any effort? The most difficult part is reducing the apple cider down for a super concentrated flavor packed punch in every single bite. After that, just scoop the batter into some mini muffin pans; pop them out into a butter bath and a shake into some cinnamon sugar. No special equipment and no hot oil needed!
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Apple Cider Donut Holes Recipe
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Ingredients
- 2 cups Apple Cider, Reduced down to 1/2 cup
- 2 cups All-Purpose Flour, Unbleached
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 2 tablespoons Unsalted Butter, Melted
- 1 large Egg, Room temperature
- 1/2 cup Whole Milk
- 1 tablespoon Spiced Rum
- 4 tablespoons Unsalted Butter, Melted
- 3/4 cup Granulated Sugar
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 cup Light Brown Sugar
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt
- 1 teaspoon Pure Vanilla Extract, Or vanilla bean paste
- 1/4 cup Spiced Rum
- 2 tablespoons Unsalted Butter
Directions
- In a medium saucepan over medium-high heat bring the apple cider to a boil and reduce down to 1/2 cup cider. Takes approximately 15-20 minutes to reduce down. Set aside to cool.
- In a medium bowl, mix together the flour, baking powder, cinnamon, salt, nutmeg, clove, brown sugar, and can sugar.
- In a small bowl whisk together the melted butter, egg, milk rum and cooled reduced cider. Make a well in the center of the dry ingredients and pour in the wet. Mix together until thoroughly combined but do not over mix.
- Heat your oven to 350°F and grease a 24 cup mini muffin pan.
- Using a small cookie scoop or a tablespoon, scoop the batter into the muffin tin. Each cup should be filled 3/4 high. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for about 5 minutes before removing from the tin.
- Set up your butter and cinnamon sugar station. Place the butter in a shallow bowl and the cinnamon sugar in a brown paper bag (recommended) or another shallow bowl.
- Taking the donuts 3-4 at a time, dip on all sides in the butter and then coat in cinnamon sugar. If using a bag, just place in the bag, seal the top and shake. Remove and set aside to dry. Continue until all the donuts are coated.
- Before serving, making the dipping sauce. In a medium saucepan combine the brown sugar, heavy cream, salt and vanilla over medium heat. Bring to a simmer and reduce heat slightly.
- Cook for about 2-3 minutes or until the brown sugar is completely dissolved.
- Remove from the heat to add the rum and the butter and stir until the butter is completely melted.
- Pour the sauce in a heat proof serving bowl and serve hot alongside the donuts.
Recommended
- Published:
- Modified:
- Author:
- Susan Palmer
- Cooking Method:
- Baking
- Cuisine:
- Boozy Food
- Category:
- Boozy Desserts
- Tags:
- Boozy Food, Boozy Desserts, Donuts, Desserts, Sauces, Party Food, Fall, Baking, Baked
- Related Recipes:
- Boozy Food Recipes, Boozy Dessert Recipes, Donut Recipes, Dessert Recipes, Sauce Recipes, Party Food Recipes, Fall Recipes, Baking Recipes, Baked Recipes
- Recipe Yields:
- 12 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Susan Palmer
Recipe Yields: 12 servings
Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Nutrition Facts
Amount Per Serving
