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Crispy Apple Cider Donut Holes Recipe Easy Homemade Cinnamon Sugar Treats

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These crispy apple cider donut holes feature a crunchy cinnamon sugar coating and a tender, subtly spiced apple cider dough inside. Perfect for a cozy fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (240 ml) apple cider, preferably fresh or unfiltered
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon, plus extra for coating
  • ½ teaspoon salt
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 large egg, room temperature
  • Vegetable oil for frying (about 3 cups or 700 ml), neutral oil like canola or sunflower
  • Cinnamon sugar coating: 1 cup (200 g) granulated sugar mixed with 2 tablespoons ground cinnamon

Instructions

  1. Pour 1 cup (240 ml) of apple cider into a small saucepan over medium heat. Simmer gently until reduced by half to about ½ cup (120 ml), about 10-12 minutes.
  2. In a large bowl, whisk together 2 cups (240 g) sifted all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ½ cup (100 g) granulated sugar.
  3. In a separate bowl, beat 1 large egg with 2 tablespoons (28 g) softened unsalted butter. Add the cooled reduced apple cider and mix until just combined.
  4. Gradually add the wet mixture into the dry ingredients. Stir gently until dough forms. If too sticky, add flour 1 tablespoon at a time until manageable.
  5. Fill a heavy-bottomed pot or Dutch oven with about 3 inches (7-8 cm) of vegetable oil. Heat to 350°F (175°C) using a candy or deep-fry thermometer.
  6. Form dough into 1-inch (2.5 cm) balls using a small cookie scoop or floured hands.
  7. Fry dough balls in batches of 6-8 for 2-3 minutes, turning occasionally, until golden brown and puffed.
  8. Drain fried donut holes on a baking sheet lined with paper towels. While still warm, toss in cinnamon sugar coating until well coated.
  9. Let cool slightly before serving, best enjoyed warm.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy or undercooked donut holes. Toss donut holes in cinnamon sugar while still warm for best coating adhesion. Avoid overmixing dough to keep donut holes tender. Store leftovers in an airtight container at room temperature for up to 2 days; freeze for longer storage.

Nutrition

Keywords: apple cider donut holes, cinnamon sugar donut holes, fall desserts, homemade donut holes, crispy donut holes, easy fall treats

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