Irresistible Baked Apple Cider Donut Holes: Your Perfect Fall Treat (with Glaze & Cinnamon Sugar Options!)
Welcome to your new favorite fall dessert! These easy-to-make Baked Apple Cider Donut Holes are incredibly flavorful, moist, and can be coated in either a classic cinnamon sugar blend or a luscious apple cider glaze. We’ve even included instructions for crafting full-sized Baked Apple Cider Donuts, ensuring you have the perfect autumn indulgence for any occasion.
As October unfurls its crisp embrace, signaling the true arrival of autumn, the air fills with that distinctive, cozy fall scent. Store shelves are brimming with an abundance of vibrant, fresh apples, and the rich, comforting aroma of apple cider is practically everywhere. For many, including myself, this is truly the most wonderful time of the year. My passion lies in crafting delightful fall desserts, particularly those that celebrate the quintessential flavors of apples and apple cider. There’s just something magical about these ingredients that embodies the spirit of the season.
The inspiration for these delectable Baked Apple Cider Donut Holes actually came from a thoughtful reader earlier this year. Their request sparked an idea that I eagerly jotted down in my recipe notebook, patiently waiting for fall to make its grand appearance. I’m incredibly grateful I held onto this concept, as this recipe has quickly become one of my absolute favorites among all the baked donut and donut hole recipes I’ve developed. It truly captures the essence of autumn in every bite, offering a cozy and comforting experience.
What makes these donut holes truly stand out is their intense apple cider flavor, achieved through a simple yet effective technique that I’ll share with you. And because I believe in providing maximum value, this recipe isn’t just for donut holes! I’ve also included detailed instructions for transforming the same batter into beautiful baked apple cider donuts, along with a recipe for a delightful apple cider glaze that takes these treats to the next level. If you’re an ardent admirer of all things apple cider, then you absolutely must try this recipe before the fall season bids us farewell. It’s a perfect way to savor the flavors of autumn!
Why You’ll Fall in Love with This Recipe
There are countless reasons why these baked apple cider donut holes will become a staple in your autumn baking repertoire:
- Bursting with Authentic Fall Flavor: Thanks to a clever cider reduction technique, these donut holes are infused with a deep, concentrated apple cider taste that perfectly captures the essence of fall.
- Effortlessly Delicious: Skip the mess and fuss of deep-frying! These donuts are baked, making them lighter, healthier, and incredibly simple to prepare in your oven.
- Versatile Coating Options: Whether you prefer the classic warmth of cinnamon sugar or the sweet tang of an apple cider glaze, this recipe offers two fantastic ways to finish your treats, catering to all taste preferences.
- Perfect for Any Occasion: Ideal for a cozy breakfast, a delightful dessert, or a charming treat to share at fall gatherings and holidays. They’re also kid-friendly and a guaranteed crowd-pleaser.
- Quick and Easy: With clear, step-by-step instructions, even novice bakers can achieve perfectly golden, tender donut holes in under an hour.
- Customizable: Not only can you choose your coating, but the recipe also adapts easily to making full-sized donuts, giving you flexibility in presentation.
Essential Ingredients for Your Apple Cider Donut Journey
This versatile recipe can be used to create either delightful apple cinnamon donut holes or classic baked apple cider donuts. The core ingredients remain consistent for both variations; only the baking method slightly changes. Here’s a detailed look at what you’ll need to gather to embark on this delicious apple cider donut adventure:
- Apple Cider: The star of our show! It’s crucial to purchase plain, unfiltered apple cider. Avoid anything that is already spiced, as we’ll be adding our own blend of warming spices, and you want the pure apple flavor to shine through. Reducing the cider is a key step that intensifies its flavor profile, making your donuts exceptionally aromatic and delicious.
- All-Purpose Flour: The foundation of our donut batter. For the best results and to prevent dense, heavy donuts, remember to spoon and level your flour. This method ensures you measure the correct amount, leading to a light and fluffy texture.
- Baking Powder: Our primary leavening agent. Baking powder reacts with the wet ingredients to create air bubbles, giving these baked apple cinnamon donuts their wonderful rise and tender crumb in the oven.
- Cinnamon, Nutmeg, & Ground Cloves: This aromatic trio of spices is quintessential for fall baking and pairs exquisitely with the apple cider. Cinnamon brings warmth, nutmeg adds a hint of sweetness, and ground cloves introduce a subtle, earthy depth, enhancing the overall autumnal flavor of these donut holes. A generous touch of spice truly elevates the experience.
- Salt: A small but mighty ingredient. Salt is vital for balancing the sweetness of the donut dough and enhancing all the other flavors, ensuring the donuts aren’t overly sweet but perfectly harmonious.
- Plain Greek Yogurt (or Sour Cream): This is my secret weapon for keeping baked goods incredibly moist and tender. Incorporating Greek yogurt or sour cream adds a touch of tanginess and richness, preventing the donuts from drying out—a common pitfall in many recipes. Always opt for plain, unflavored varieties.
- Brown Sugar: Provides sweetness, of course, but also contributes a lovely molasses flavor and helps keep the donuts moist. Its slight caramel notes beautifully complement the apple cider and spices.
- Large Egg: Acts as a binder, helping to emulsify the batter and add structure. Ensure your egg is at room temperature before mixing, as this helps it incorporate more smoothly into the batter, leading to a more consistent dough.
- Vanilla Extract: Use a high-quality pure vanilla extract for the best flavor. Vanilla enhances the sweet notes and adds a subtle depth that rounds out the overall taste of the donuts.
- Unsalted Butter: Melted and slightly cooled. I always recommend using unsalted butter in baking. This allows you to control the exact amount of salt in your recipe, as the sodium content in salted butters can vary significantly between brands, potentially affecting the final taste.
Crafting Your Perfect Apple Cider Donuts: A Step-by-Step Guide
Let’s dive into the simple yet rewarding process of making these delightful baked apple cider donut holes. While the recipe is straightforward, a few key steps ensure maximum flavor and a perfect texture.
Step 1: Intensify the Apple Cider Flavor
The very first and most crucial step in making these apple cider donut holes truly shine is reducing the apple cider in a saucepan. This ingenious trick concentrates the cider’s flavor, ensuring that every bite is packed with that authentic, vibrant apple taste. Simply pour your chosen apple cider into a saucepan and gently simmer it over medium heat until it reduces by half. This usually takes about 10 to 15 minutes, but keep an eye on it to prevent over-reduction. While it adds a small amount of time to the prep, I cannot stress enough how vital this step is for a superior flavor profile. Once reduced, transfer the concentrated apple cider to a heatproof bowl and set it aside to cool completely. It needs to be cool before adding it to the rest of your wet ingredients.
Step 2: Prepare the Dry Ingredients
While your apple cider is cooling, you can begin preparing the dry components of the batter. In a large mixing bowl, combine your all-purpose flour (remember to spoon and level it for accuracy!), baking powder, ground cinnamon, nutmeg, cloves, and salt. Whisk these ingredients together thoroughly until they are well combined. This ensures that the leavening and spices are evenly distributed throughout your donut holes, leading to a consistent rise and flavor. Set this bowl aside for now.
Step 3: Combine the Wet Ingredients
In a separate, medium-sized bowl, it’s time to bring together the wet ingredients. Whisk together the cooled, reduced apple cider, plain Greek yogurt (or sour cream for that added moisture), brown sugar, room-temperature egg, pure vanilla extract, and your melted (and slightly cooled) unsalted butter. Whisk until all these ingredients are fully incorporated and smooth. The consistency should be uniform before you move on.
Step 4: Gently Mix Wet and Dry Batters
Now, carefully add the dry ingredients mixture to the wet ingredients. Using a spatula or a wooden spoon, gently fold them together until *just combined*. It’s very important not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough, dense donut holes rather than light and airy ones. A few small lumps in the batter are perfectly acceptable and actually preferred.
Step 5: Fill Your Muffin or Donut Hole Pan
You’ll be baking these delightful treats in a mini muffin pan. While it might sound unconventional for donut holes, once they’re coated, they perfectly resemble their namesake! If you’re fortunate enough to own a dedicated donut hole pan, that would, of course, be ideal. Lightly spray your chosen pan with nonstick cooking spray. To make filling the cavities easier and cleaner, I highly recommend using a piping bag (with the tip snipped off) or even a sturdy Ziploc bag with a corner cut. This allows for precise and even distribution of the batter. Fill each cavity about two-thirds full.
Step 6: Bake to Golden Perfection
Transfer your filled pan to a preheated oven at 350°F (175°C). Bake for approximately 11-14 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. This indicates they are fully cooked through. The donut holes should be lightly golden brown around the edges. Once baked, remove the pan from the oven and let them cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Step 7: Choose Your Delicious Coating
This is where the fun begins! You have two fantastic options for coating your freshly baked donut holes:
- Classic Cinnamon Sugar: For a timeless taste, roll your still-warm donut holes in a mixture of granulated sugar and ground cinnamon. The warmth helps the coating adhere beautifully, creating that iconic sweet and spicy crunch.
- Luscious Apple Cider Glaze: If you crave an extra boost of apple cider flavor, prepare a simple glaze by whisking powdered sugar with a touch of reduced apple cider. Dip each donut hole (or full donut) into the glaze, allowing the excess to drip off, then let it set. This glaze adds a wonderful tangy sweetness.
Both options are incredibly delicious, and you truly can’t go wrong! I find it hard to pick a favorite, as they each offer a unique and delightful experience. However, if you’re truly aiming for the maximum apple cider punch, the apple cider glaze is your best bet.
Frequently Asked Questions About Baked Apple Cider Donuts
Can I Make Baked Apple Cinnamon Donuts in Advance?
While these baked donut holes and donuts are undeniably at their absolute best when enjoyed fresh, straight from the oven on the same day they’re prepared, they still retain a wonderful texture and flavor on day two. For optimal freshness, store them in an airtight container at room temperature. If you plan to serve them for a brunch, you can certainly bake them the evening before, but the cinnamon sugar coating or glaze is best applied just before serving for the freshest taste and appearance.
What Type of Apple Cider Should I Use?
The type of apple cider you choose can significantly impact the final flavor. I personally recommend using a high-quality, fresh-pressed apple cider, such as Musselman’s fresh pressed apple cider, for its robust and authentic apple flavor. However, feel free to use any brand you prefer that is readily available to you. The most important tip here is to ensure you purchase plain, unsweetened cider – *not* spiced cider. We’re adding our own blend of spices, and an already spiced cider can create an overwhelming or clashing flavor profile. The goal is to let the pure, concentrated apple flavor shine.
What Equipment Do I Need to Make These Donuts?
You’ll primarily need standard baking equipment. A saucepan for reducing the cider, two mixing bowls (one large for dry ingredients, one medium for wet), a whisk, and a spatula are essential. For baking the donut holes, a 24-count mini muffin pan is perfect. If you want to make full-sized donuts, you’ll need two standard 6-cavity donut pans. A piping bag or a sturdy Ziploc bag is also highly recommended for easily portioning the batter into the small cavities.
Can I Use Apple Juice Instead of Apple Cider?
While apple juice can be used in a pinch, it’s not recommended for achieving the same depth of flavor. Apple cider typically has a richer, more complex, and less filtered apple taste compared to apple juice. Reducing apple juice won’t yield the same intense flavor concentration that reduced apple cider does, so your donut holes might lack that signature autumnal punch.
How Should I Store Leftover Apple Cider Donut Holes?
To keep any leftover donut holes fresh, store them in an airtight container at room temperature for 1-2 days. If they are glazed, they might become slightly sticky over time, but their flavor will remain delightful. For best results, avoid refrigeration, as it can dry out baked goods. If you want to refresh them slightly, a quick warm-up in the microwave for 10-15 seconds can bring back some of their tender warmth.
Expert Baking Tips for Flawless Apple Cider Donut Holes
- Don’t Skip the Cider Reduction: This is arguably the most critical step for maximizing flavor. Ensure you allow the full cup of apple cider to reduce down to half a cup. It usually takes about 7-10 minutes once it comes to a boil. This concentrates the natural apple sugars and flavors, providing that authentic cider taste without making the donuts overly wet.
- Measure Flour Accurately: Over-measuring flour is a common pitfall that leads to dry, dense baked goods. Always spoon your flour into the measuring cup and then level it off with the back of a knife. Never scoop directly from the bag.
- Avoid Overmixing the Batter: Once you combine the wet and dry ingredients, mix only until they are *just* incorporated. A few small lumps in the batter are perfectly fine and even desirable. Overmixing develops the gluten, resulting in a tough, chewy texture rather than a light, tender crumb.
- Perfecting the Cinnamon Sugar Coating: For the cinnamon sugar coating, start with 4 tablespoons of melted unsalted butter. You may need an additional 1 to 2 tablespoons if you’re coating a very large batch or prefer a very generous coating. For the sugar mixture, a good starting point is 3/4 cup (150 grams) granulated sugar combined with 2 teaspoons of ground cinnamon. If you prefer a slightly less sweet or more spiced coating, adjust to 1/2 cup (100 grams) granulated sugar and 1 and 1/2 teaspoons of ground cinnamon. Roll the donut holes while still slightly warm so the butter and sugar adhere properly.
- Room Temperature Ingredients: Ensure your egg and Greek yogurt are at room temperature. This allows them to emulsify better with the other ingredients, creating a smoother, more uniform batter and a finer crumb in the final product.
More Autumnal Dessert Recipes to Delight In!
If you’re anything like me, the arrival of fall means it’s time to indulge in a symphony of comforting, spiced desserts. Beyond these wonderful apple cider donut holes, there’s a whole world of autumn-inspired treats waiting to be discovered. Here are some other cherished recipes that perfectly capture the essence of the season, from cozy cakes to delightful hand pies, all featuring those warm, inviting fall flavors:
- Classic Apple Cake
- Comforting Apple Coffee Cake
- Spiced Baked Pumpkin Donuts with Maple Glaze
- Hearty Apple Cider Donut Cake
- Delicious Apple Hand Pies
- Soft & Chewy Pumpkin Snickerdoodle Cookies
Baked Apple Cider Donut Holes
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Ingredients
For the Baked Apple Cider Donut Holes:
- 1 cup (240ml) apple cider (reduced to 1/2 cup – 120ml, crucial for concentrated flavor)
- 1 ½ cups (190 grams) all-purpose flour (spooned & leveled to ensure a light crumb)
- 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, for moisture)
- 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 (Optional):
- 4-6 tablespoons (65-85 grams) unsalted butter , melted and slightly cooled
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
To Make the Donut Holes:
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Preheat your oven to 350°F (175°C). Lightly spray a 24-count mini muffin pan with nonstick cooking spray and set it aside. This prepares the cavities for your donut holes.
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Pour the apple cider into a small saucepan and place it over medium heat. Bring the cider to a boil, then allow it to gently simmer and boil for 7-10 minutes, or until the liquid has visibly reduced to approximately ½ cup. This crucial step concentrates the apple cider flavor. Remove the saucepan from the heat, carefully pour the reduced apple cider into a heatproof bowl, and set it aside to cool for at least 15 minutes. It must be cool before proceeding.
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In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, cloves, and salt until these dry ingredients are thoroughly combined. Set this bowl aside.
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In a separate, medium-sized bowl, mix together the now-cooled reduced apple cider, plain Greek yogurt, brown sugar, room temperature egg, pure vanilla extract, and the melted and slightly cooled butter. Whisk until all these wet ingredients are fully combined and smooth.
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Add the dry ingredients mixture to the wet ingredients. Gently fold them together using a spatula or spoon until they are *just* combined. Be careful not to overmix, as this can lead to dense donut holes. A few small lumps are perfectly acceptable. For easy distribution, transfer the batter to a piping bag (or a sturdy resealable bag with a corner snipped off) and evenly fill each of the 24 cavities in your prepared mini muffin pan.
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Bake in the preheated oven for 11-14 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. The donut holes should be lightly golden brown. Remove the pan from the oven and allow them to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
To Make the Cinnamon Sugar Coating:
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Pour the melted unsalted butter into a small, heatproof bowl. Begin with 4 tablespoons; you might need to melt an additional 1-2 tablespoons if you’re coating a very large batch or desire a thicker butter layer.
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In a separate shallow bowl, whisk together the granulated sugar and ground cinnamon until they are thoroughly blended. While the donut holes are still slightly warm, take each one and dunk it completely into the melted butter, ensuring it’s fully coated. Immediately after, roll the buttered donut hole in the cinnamon sugar mixture, pressing gently to ensure a generous and even coating. Repeat this process for all donut holes, then serve and savor these delightful fall treats!
Notes
To make baked apple cider donuts: Begin by spraying 2 standard 6-cavity donut pans with nonstick cooking spray. Carefully pipe or spoon the prepared donut batter evenly into the 10 cavities of the donut pans. Bake these full-sized donuts in a preheated 350°F (175°C) oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
To make an irresistible apple cider glaze: In a medium mixing bowl, whisk together 1 cup (120 grams) of powdered sugar and 1-2 tablespoons (15-30 ml) of the *reduced* apple cider. Start with 1 tablespoon of cider and add more gradually, spoonful by spoonful, until you achieve a smooth, pourable consistency. If the glaze becomes too thick, simply add a tiny bit more apple cider. Conversely, if it’s too thin, whisk in a little more powdered sugar until desired thickness is reached. Dip your cooled donut holes or donuts into the glaze, letting any excess drip off, then transfer them to a wire rack. Allow them to sit for 10-15 minutes for the glaze to set and harden. If you love a thick glaze, feel free to easily double this recipe!