Apple Cider Doughnut Holes
Tender, bite-sized doughnut holes infused with apple cider and coated in cinnamon sugar—a classic autumn treat inspired by New York’s orchards.
Prep Time 1 hour hr 50 minutes mins
Cook Time 10 minutes mins
Total Time 2 hours hrs
Servings 36 About 36 doughnut holes
- ½ cup apple cider, reduced to ¼ cup (added to base dough)
- 1 tsp cinnamon (added to base dough)
- ¼ tsp nutmeg (added to base dough)
- Cinnamon sugar coating (1 cup sugar, 2 tbsp cinnamon, 1 tsp ground ginger)
Reduce apple cider by simmering until halved in volume.
Add reduced cider and spices to the base dough.
Instead of cutting doughnuts, roll dough into 1-inch balls.
After frying, immediately roll in cinnamon sugar while hot.
Prep Time: 25 minutes (active prep) 1 hour 30 minutes (rising/resting time) Cook Time: 10 minutes Total Time: About 2 hours
- Reduce the apple cider to intensify the flavor before adding to the dough.
- Roll doughnut holes in cinnamon sugar while still warm for best coating.
- These are best enjoyed fresh but can be stored in an airtight container for up to 1 day.
- You can fry in batches for even cooking.