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Spiced Apple Cider Doughnut Holes
Prep: 20 minutes
Cook: 15 minutes
Servings: About 24 doughnut holes
A Taste of Autumn in Every Bite
There's something magical about the smell of cinnamon and apples wafting through the house on a cold day. These apple cider doughnut holes capture that magic perfectly. They're pillowy soft on the inside, slightly crisp on the outside, and deliver a comforting hug of flavor that will transport you straight to a cozy fireside.
Materials
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of ground cloves
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup melted unsalted butter
- 1 large egg
- 1/2 cup apple cider
- 1/4 cup buttermilk
- Vegetable oil for frying
- For coating: 1/2 cup granulated sugar, 1 teaspoon ground cinnamon
Preparation
- Let's start by creating our cinnamon-sugar coating. In a shallow bowl, whisk together the 1/2 cup of sugar and 1 teaspoon of cinnamon. Set this aside; it's the magical dust for our finished doughnuts!
- Now for the batter. In a large bowl, sift together the flour, baking powder, baking soda, spices, and salt. Sifting is a small step that makes a big difference, ensuring your doughnuts are light and airy.
- In a separate medium bowl, whisk the 1/2 cup of sugar with the melted butter until well combined. Then, beat in the egg until the mixture is smooth and pale.
- Time to bring it all together! Gently stir the apple cider and buttermilk into the egg mixture. Don't worry if it looks a little curdled, that's normal. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Overmixing can make the doughnuts tough, so be gentle!
Cooking
- Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F (175°C). A thermometer is your best friend here for perfectly cooked doughnuts.
- Using two spoons or a small cookie scoop, carefully drop small balls of batter into the hot oil. Don't overcrowd the pot; cook in batches to maintain the oil temperature. This ensures they cook evenly.
- Fry the doughnut holes for about 2-3 minutes, turning them halfway through, until they are a beautiful golden brown. You'll hear a gentle sizzle and smell that incredible bakery aroma.
- Once golden, use a slotted spoon to transfer the doughnut holes to a wire rack lined with paper towels to drain any excess oil.
- While they're still warm (this is key!), toss the doughnut holes in your prepared cinnamon-sugar mixture until they're generously coated. The warmth helps the sugar stick. Watch them transform into sparkling little gems!
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