Baked Apple Cider Donut Holes
There is NOTHING that screams fall like apple cider and donuts! The Grilla Grills family loves seasonal traditions and we are happy to share this one with you. Give this recipe go and don’t forget to pick out that prefect Halloween costume and grab some candy for the trick or treaters!
For the apple cider donut holes:
- 1 cup apple cider (reduced to 1/2cup)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup sour cream
- 1/2 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoon unsalted butter, melted
For the cinnamon sugar coating
- 6 tablespoons butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
TO MAKE THE DONUT HOLES:
Preheat smoker to 350 degrees.
Put the apple cider into a small sauce pan and bring to a boil; reduce to a simmer and let reduce by half.
Let the reduced cider cool to room temperature.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a separate bowl, mix together the cool reduced cider, sour cream, brown sugar, vanilla, melted butter, and egg.
Combine the dry ingredients with the wet ingredients and mix until well incorporated.
Evenly distribute the batter into a mini muffin pan and bake for 11-14 minutes OR until you insert a toothpick into the center of the donut holes and it comes out clean.
Transfer to a wire rack and let cool.
TO MAKE THE CINNAMON SUGAR COATING:
Melt the remaining 6 tablespoons of butter and set aside to cool slightly.
In a separate bowl, combine the granulated sugar and cinnamon and whisk until fully incorporated.
Lightly coat the donut holes with the melted butter and toss in the sugar mixture until well coated.