Apple Cider Donut Holes

Growing up so close to Long Island’s apple orchards, apple picking was a family tradition we looked forward to every fall.

And what better way to put that fresh apple cider to use than with these cozy, cinnamon-sugar apple cider donut holes?

Whether you’re using cider from your latest apple-picking trip or a jug from the grocery store, these little bites of fall are the perfect way to keep the autumn festivities going!

Apple Cider Donut Holes

Ingredients:

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1½ teaspoons cinnamon

⅛ teaspoon allspice

⅛ teaspoon nutmeg

¼ cup dark brown sugar

2 teaspoons granulated sugar

½ cup apple cider, reduced to about 3 tablespoons

2 tablespoons whole milk

2 large eggs

½ teaspoon vanilla extract

3 tablespoons butter, melted

3 tablespoons applesauce

Coating- 1 cup sugar mixed with 1 Tablespoon cinnamon 

Steps:

1. Reduce the apple cider. Pour ½ cup apple cider into a small saucepan. Simmer until reduced to about 3 tablespoons. Set aside to cool.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg.

3. Mix the wet ingredients. In a separate bowl, whisk together the dark brown sugar, granulated sugar, eggs, milk, vanilla extract, melted butter, applesauce, and cooled reduced apple cider.

4. Combine the mixtures. Add the wet ingredients to the dry ingredients. Stir until just combined and a thick batter forms. Avoid over-mixing.

5. Heat the oil. Pour frying oil into a deep, heavy-bottomed pot, leaving plenty of room at the top. Heat to 350°F.

6. Fry the donut holes. Carefully drop small spoonfuls (or use a small cookie scoop) of batter into the hot oil, working in batches so the pot isn't overcrowded. Fry until golden brown and cooked through, turning as needed, about 3–5 minutes depending on size.

7. Drain the donut holes. Remove with a slotted spoon and place them in the cinnamon sugar mixture and toss until evenly coated.

8. Serve. Enjoy warm!