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Crispy Baked Apple Cider Donut Holes Easy Homemade Recipe with Cinnamon Sugar

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These crispy baked apple cider donut holes are light and tender inside with a crackly cinnamon sugar shell, offering a cozy autumn treat that’s easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (56 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • Cinnamon Sugar Coating:
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Reduce the Apple Cider: Pour 1 cup (240 ml) of apple cider into a small saucepan and simmer over medium heat until it reduces to about ¼ cup (60 ml), about 10-15 minutes. It should be syrupy but not burnt.
  2. Preheat Oven and Prepare Baking Sheet: Set oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
  4. Combine Wet Ingredients: In a separate bowl, whisk ¾ cup (150 g) granulated sugar with 2 large eggs until pale and fluffy. Add melted butter (¼ cup/56 g), ½ cup (120 ml) whole milk, and the reduced apple cider syrup. Stir gently until just combined.
  5. Combine Wet and Dry: Pour wet mixture into dry ingredients and fold with a spatula until just combined. Batter will be thick but smooth; small lumps are okay.
  6. Portion the Batter: Use a small cookie scoop or tablespoon to drop 1-inch (2.5 cm) diameter balls onto the prepared baking sheet, spacing about 1 inch apart.
  7. Bake: Bake for 12-15 minutes until golden brown and springy to touch. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  8. Prepare Cinnamon Sugar Coating: While baking, mix ½ cup (100 g) granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl.
  9. Roll and Cool: Transfer donut holes to a cooling rack for about 5 minutes. While warm but not hot, roll each donut hole in the cinnamon sugar mixture until fully coated.
  10. Serve or Store: Enjoy immediately for best crispness or cool completely and store in an airtight container for up to 2 days.

Notes

Do not skip the apple cider reduction step to intensify flavor. Avoid overmixing the batter to keep donut holes tender. Roll donut holes in cinnamon sugar while warm for best coating adhesion. If batter is too sticky, add flour tablespoon by tablespoon until scoopable. Keep baking sheet cool between batches to prevent premature browning.

Nutrition

Keywords: apple cider donut holes, baked donut holes, cinnamon sugar donut holes, fall dessert, easy homemade donuts, crispy baked donuts

Find it online: https://zorbmeal.com/crispy-baked-apple-cider-donut-holes-easy-homemade-recipe-with-cinnamon-sugar/