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Caramel Apple Cider Donut Holes

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These caramel apple cider donut holes are packed with concentrated apple flavor, warm fall spices, and a soft, fluffy interior. Rolled in cinnamon sugar and finished with a rich caramel drizzle, they make the perfect seasonal treat.

Ingredients

  • 1 1/2 cups apple cider
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon salt
  • 5 tablespoons browned butter
  • 1 large egg
  • 1/3 cup whole milk
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/3 cup caramel sauce
  • Cinnamon sugar mixture, for coating
  • Additional caramel sauce, for drizzling
  • Oil, for frying

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  2. Pour the apple cider into a small saucepan and simmer for 20 to 30 minutes, or until reduced to approximately 1/2 cup. Allow it to cool.
  3. In a large mixing bowl, combine the reduced apple cider, browned butter, egg, milk, brown sugar, vanilla extract, and apple cider vinegar.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  5. Heat oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C). Line a baking sheet or plate with paper towels.
  6. Using a small cookie scoop or spoon, carefully drop portions of batter into the hot oil.
  7. Fry for 4 to 5 minutes, turning occasionally, until golden brown and puffed.
  8. Remove the donut holes with a slotted spoon and transfer to the prepared paper towel-lined surface.
  9. While still warm, roll the donut holes in cinnamon sugar until evenly coated.
  10. Repeat with the remaining batter.
  11. Drizzle with caramel sauce before serving.

Notes

  • Reducing the apple cider concentrates the flavor and gives the donut holes a stronger apple taste.
  • Add a pinch of cardamom for extra warmth and depth.
  • Swap the caramel drizzle for a maple glaze or use powdered sugar instead of cinnamon sugar.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze cooled donut holes for up to 2 months and add caramel drizzle after reheating.
  • For a baked version, bake in a mini muffin pan at 350°F (175°C) until cooked through.

Nutrition

Find it online: https://yumfamilyrecipes.com/caramel-apple-cider-donut-holes/