Baked Apple Cider Donut Holes – Easy Autumn Treat

Baked Apple Cider Donut Holes are a fall dream come true, a tiny explosion of cozy flavors that instantly transports you to an apple orchard on a crisp autumn day. We all know and love the classic fried apple cider donuts, with their irresistible chew and spiced sweetness. But what if I told you we could capture that magic, that essence of pure autumnal delight, in a healthier, easier-to-make bite-sized package? That’s the beauty of these baked apple cider donut holes. They deliver all the beloved taste – the warm cinnamon, the tartness of real apple cider, the subtle sweetness – without the fuss or mess of deep frying. Imagine popping these warm, cakey morsels into your mouth, each one a miniature celebration of the season. They’re perfect for a quick breakfast treat, an afternoon pick-me-up, or even a delightful dessert that won’t weigh you down. Get ready to fall in love with these incredible baked apple cider donut holes all over again.

Baked Apple Cider Donut Holes

There’s something undeniably comforting about apple cider donuts. The warm, spiced aroma, the sweet, cakey interior, and that delightful cinnamon-sugar coating – it’s autumn in a bite. But who says you need to brave the fairgrounds or a crowded donut shop to enjoy them? Today, we’re making baked apple cider donut holes, a lighter, easier, and incredibly delicious way to get your fix. Forget the frying; these little gems are baked to perfection in your oven, making them a weekend treat you can whip up with minimal fuss and maximum flavor. We’re starting with good old apple cider and reducing it to concentrate its amazing flavor, then infusing it into a tender, cakey batter. The result is a bite-sized explosion of apple and spice that’s perfect for dunking in your morning coffee or enjoying as an afternoon pick-me-up.

Ingredients:

• 1 cup (240ml) apple cider (to be reduced to 1/2 cup – 120ml)
• 1 and 1/2 cups (190 grams) all-purpose flour
• 1 and 1/2 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)
• 1/2 cup (100 grams) brown sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 3 tablespoons (45 grams) unsalted butter, melted and slightly cooled
• 4-6 tablespoons (65-85 grams) unsalted butter, melted and slightly cooled (for coating)
• 3/4 cup (150 grams) granulated sugar
• 2 teaspoons ground cinnamon (for coating)

Preparing the Apple Cider Concentrate

The key to intense apple flavor in these donut holes lies in reducing the apple cider. This process concentrates the natural sugars and apple essences, creating a potent base for our batter.
1. In a small saucepan, pour your 1 cup of apple cider.
2. Place the saucepan over medium heat and bring the cider to a gentle simmer.
3. Allow the cider to simmer, uncovered, for about 10-15 minutes, or until the volume has reduced by half, leaving you with 1/2 cup of thick, syrupy apple cider concentrate. Watch it closely to prevent it from burning or reducing too much. Once reduced, remove it from the heat and let it cool completely. You can even do this step ahead of time to save yourself some time when you’re ready to bake.

Making the Donut Hole Batter

Now that our apple cider concentrate is ready and cooling, we can move on to creating the delicious batter for our donut holes. This recipe uses Greek yogurt and brown sugar to create a wonderfully moist and tender crumb, similar to a cake donut.

1. In a medium bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon of ground cinnamon, ground nutmeg, ground cloves, and salt. This dry mixture will form the structure of our donut holes. Ensuring the baking powder and spices are evenly distributed is crucial for a consistent rise and flavor.
2. In a separate large bowl, cream together the plain Greek yogurt and brown sugar until well combined and smooth. The Greek yogurt adds a lovely tang and moisture, while the brown sugar contributes a caramel-like depth of flavor and helps with browning.
3. Beat in the room temperature egg and vanilla extract until thoroughly incorporated. A room temperature egg emulsifies more easily into the batter, leading to a smoother consistency.
4. Gradually add the cooled apple cider concentrate to the wet ingredients, mixing until just combined.
5. Pour in the 3 tablespoons of melted and slightly cooled unsalted butter and mix until everything is well blended.
6. Now, add the dry ingredients to the wet ingredients in two additions. Mix on low speed or with a spatula until just combined. Be careful not to overmix the batter, as this can result in tough donut holes. A few small lumps are perfectly fine.

Baking and Coating the Donut Holes

The final steps are where the magic truly happens – transforming our batter into perfectly baked, irresistible donut holes.

1. Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or use mini muffin liners. For this recipe, a mini muffin tin works wonderfully to create perfectly portioned donut holes. If you don’t have a mini muffin tin, you can also drop spoonfuls of batter onto a baking sheet lined with parchment paper, though they might not be as perfectly round.
2. Spoon or pipe the batter into the prepared mini muffin cups, filling each one about two-thirds full. This allows room for the donut holes to puff up as they bake. A small cookie scoop or a piping bag with a wide tip can make this process quick and easy.
3. Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. The baking time can vary slightly depending on your oven, so keep an eye on them towards the end of the baking period.
4. While the donut holes are baking, prepare your cinnamon-sugar coating. In a shallow dish or bowl, combine the granulated sugar with the remaining 2 teaspoons of ground cinnamon. Stir them together thoroughly until the cinnamon is evenly distributed throughout the sugar.
5. Once the donut holes are baked, let them cool in the mini muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool slightly. While they are still warm (but not hot enough to burn your fingers), gently dip each donut hole into the melted butter, ensuring it’s well coated. Let any excess butter drip off.
6. Immediately roll the butter-coated donut holes in the prepared cinnamon-sugar mixture, turning to coat them completely. The warm donut holes will help the cinnamon sugar adhere beautifully.
7. Allow the donut holes to cool on a wire rack for a few minutes before serving. They are best enjoyed warm, but they are also delicious at room temperature. Store any leftovers in an airtight container at room temperature for up to two days.

Enjoy these delightful baked apple cider donut holes – a taste of fall, baked with love!

Conclusion:

And there you have it – your very own batch of delicious Baked Apple Cider Donut Holes! These little gems are truly a testament to how simple ingredients can create something so incredibly satisfying. The combination of warm apple cider flavors and the tender, cake-like texture of these baked donut holes makes them an absolute winner for any occasion. They’re lighter than their fried counterparts, making them a delightful treat you can feel good about enjoying. I love how easily they come together, making them perfect for a quick weekend breakfast or a fun after-school snack.

Serve these warm, dusted with cinnamon sugar or a drizzle of caramel sauce. They’re also fantastic alongside a steaming mug of hot apple cider for the ultimate autumnal experience. Don’t be afraid to get creative with variations! You could try adding a pinch of nutmeg to the dough for extra spice, or even a touch of ginger. If you’re feeling adventurous, a little chopped candied ginger folded in would be amazing. I wholeheartedly encourage you to give this Baked Apple Cider Donut Holes recipe a try. I’m confident you’ll fall in love with these delightful bites just as much as I have!

Frequently Asked Questions:

Can I make these ahead of time?

Yes, you absolutely can! Once cooled, you can store them in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen. Just thaw them at room temperature before enjoying.

What kind of apple cider should I use?

For the best flavor in your Baked Apple Cider Donut Holes, I recommend using a good quality, unfiltered apple cider. The richer and more concentrated the apple flavor, the better your donut holes will taste.

Can I omit the cinnamon sugar coating?

While the cinnamon sugar coating is classic and delicious, you can certainly omit it if you prefer. They will still be wonderfully flavorful on their own, or you could experiment with a simple glaze made with powdered sugar and a touch more apple cider.

Baked Apple Cider Donut Holes

Deliciously spiced, baked donut holes infused with the comforting flavor of reduced apple cider, perfect for a fall treat.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
Approximately 24 donut holes

Ingredients

• 1 cup (240ml) apple cider, reduced to 1/2 cup (120ml)
• 1 and 1/2 cups (190 grams) all-purpose flour
• 1 and 1/2 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
• 1/2 cup (100 grams) brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons (45 grams) unsalted butter, melted and slightly cooled
• 4-6 tablespoons (65-85 grams) unsalted butter, melted and slightly cooled
• 3/4 cup (150 grams) granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Grease a mini muffin tin or mini donut hole pan.
2. Step 2
   In a medium bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon ground cinnamon, nutmeg, cloves, and salt.
3. Step 3
   In a separate large bowl, whisk together the reduced apple cider, Greek yogurt, brown sugar, egg, and vanilla extract until well combined.
4. Step 4
   Stir in the 3 tablespoons of melted butter into the wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Step 5
   Spoon the batter into the prepared mini muffin tin, filling each cavity about two-thirds full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6
   While the donut holes are baking, prepare the cinnamon sugar coating. In a shallow dish, combine the granulated sugar and 2 teaspoons of ground cinnamon.
7. Step 7
   Once the donut holes are baked, let them cool in the pan for a minute or two before transferring them to a wire rack.
8. Step 8
   While the donut holes are still warm, dip each one into the remaining melted butter, then roll them in the cinnamon sugar mixture until well coated.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.