One of my absolute favorite things about fall has to be apple cider doughnuts. As soon as the leaves start to change color, I'm thinking about where and how I can get my hands on some. This year, I decided it might be fun to make my own but with a slight twist.
When following this recipe, be sure to stick to quantities indicated in directions for each step. Multiple components of the doughnut holes use the same ingredients.
Caramel Filled Apple Cider Doughnut Holes
- Prep Time:15 mins
- Cook Time:15 mins
- Total Time:30 mins
- 2 cups all-purpose flour
- 1 1/4 cup white sugar
- 3/4 cup brown sugar
- 2 tablespoons + 1 teaspoon cinnamon
- 2 teaspoons baking powder
- Pinch salt
- 1 1/4 cups apple cider
- 3 tablespoons oil
- 1 teaspoon vanilla
- 9 tablespoons butter
- 3 tablespoons heavy cream
Preheat your oven to 325°F. Spray a 20-24 cavity donut hole pan or mini muffin pan with baking spray.
In a big bowl, whisk together 2 cups of flour, 1/2 cup of white sugar, 1/4 cup of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, and a pinch of salt.
In a small bowl, lightly whisk two eggs. Add 1 1/4 cups of apple cider, the beaten eggs, 3 tablespoons of oil and 1 teaspoon of vanilla to the flour mixture. Gently mix everything together. The mixture will be lumpy but don't overmix or you will have tough doughnuts.
Using a cookie dough scoop or a spoon, scoop the batter evenly into your doughnut hole pan or mini muffin pan. Pop the tin into the oven for 10-15 minutes. You can check to see if the doughnut holes are ready by poking one with a toothpick. If it comes out clean, they're ready. When finished, allow to cool in the pan for five minutes before popping them out.
In a small bowl, melt 5 tablespoons of butter. In another small bowl, mix together 3/4 cup of white sugar and 2 tablespoons of cinnamon. Roll each doughnut hole in the melted butter and coat with the cinnamon sugar mixture.
Once all your doughnut holes are coated with the cinnamon sugar mixture, you can move on to making the caramel sauce. Start off by heating 4 tablespoons of butter in a small saucepan.
Once melted, add 1/2 cup of brown sugar and 3 tablespoons of heavy cream. Stir until dissolved. Allow it to bubble for about a minute and then allow it to cool for a few moments.
Fill a pastry bag (fitted with a small tip) with the caramel after it has cooled down enough to handle. Use the tip of the pastry nozzle to make a small hole in the side of each donut and pipe each with a bit of caramel sauce.
Try to eat your donuts within a few days, and keep them stored in an airtight container. In between apple picking trips and visits to your local farmers market, hopefully this recipe will give you your fall food fix.