It’s hard to beat a donut, isn’t it? Slightly crispy outside, soft and fluffy inside. I sure do love them. My love for donuts grew immensely while I was pregnant. I used to be able to say no to them. Now, if they are there, or even if we’re driving by but they’re on the opposite side of the road, I will get a donut.
I’m all about easy recipes nowadays. I want things that are easy to throw together and don’t require a ton of work. These apple cider donut holes are surprisingly easy and come together in about half an hour. It also makes 18 good sized donut holes so you’ll have breakfast (or a snack) for a couple of days.
Apple Cider Donut Holes (Fried, No Yeast)
Apple Cider Donut Holes (Fried, No Yeast)
A great donut hole with subtle apple and spice flavors, then rolled in cinnamon sugar. The perfect Fall treat!
Servings: 18 donut holes
Ingredients
- vegetable or canola oil for frying
- 2 cups all purpose flour
- 2 tbsp white sugar
- 1 tbsp brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp baking powder
- 1 tsp salt
- 5 tbsp cold butter
- 3/4 cup apple cider
- 1/2 tsp vanilla extract
Instructions
- Combine flour, white and brown sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and mix. Using a pastry cutter, cut the butter into the flour mixture until it's like coarse crumbs. It will be dry, so don't worry.
- Add apple cider and vanilla and mix until all ingredients are combined.
- On a heavily floured surface, transfer the dough. Knead gently, working some of the flour into the dough and form a ball. If dough is still too sticky to manage, add some more flour and knead.
- Break off pieces of dough about a tbsp in size and roll into tight balls. Set aside. Dough should make about 18 donuts.
- In a large saucepan, add enough oil to come up about 2 inches. Heat over medium heat until temperature reaches 350°. You will have to monitor the temperature so keep an eye on it and adjust. (Once my oil reaches 350, I turn the heat down just a smidge to help maintain that temp.) Take a sheet pan and place a cooling rack on top. Then lay down a layer of paper towels. Set aside.
- While oil is heating, combine the sugar and cinnamon for rolling in a bowl. Set aside.
- Once oil reaches 350° carefully start lowering the dough balls into the oil. Be careful not to let them drop down and splatter the oil. I use a slotted spoon to lower them in. Don't overcrowd the saucepan but you should be able to fit in about 6 at time. (they expand as they cook) Fry in the oil for about 2 1/2-3 minutes until golden brown on all sides. Use the slotted spoon to move them around so it evenly browns each side. Remove from oil and place on paper towel lined sheet. Once all the balls are out, start rolling them in the cinnamon and sugar mixture.
Easy peasy and so, so good. As always, if you make them, be sure to tag me @tessa_port.
