Apple Cider Doughnut Holes with Cinnamon Sugar
Tender, cake-like doughnut holes infused with spiced apple cider and studded with fresh Granny Smith apple pieces. The warm spice blend of cinnamon, nutmeg, and cardamom creates a fall-forward flavor that pairs perfectly with the crisp cinnamon-sugar coating. These are best served warm, straight from the fryer, making them ideal for autumn gatherings, Halloween parties, or as a homemade gift during apple harvest season. This version balances the richness of fried dough with the brightness of fresh fruit and aromatic spices, delivering a more sophisticated take than standard cake doughnuts.
Ingredients
- 1 ½ quart vegetable oil, none
- 1 cup granulated sugar, none
- 2 tablespoon ground cinnamon, for coating, divided
- 1 cup all-purpose flour, none1.5 cups all-purpose flour1:1.67gluten-free
reduces tenderness slightly, use GF 1-to-1 blend
- ⅝ cup cake flour, none1.5 cups all-purpose flour1:1.67gluten-free
reduces tenderness slightly, use GF 1-to-1 blend
Full guide → - ½ teaspoon baking soda, none
- 1 teaspoon baking powder, none
- ½ teaspoon salt, none
- ½ teaspoon ground nutmeg, none
- 1 tablespoon ground cinnamon, for batter
- ¾ teaspoon ground cardamom, none
- 1 large egg, none1/4 cup unsweetened applesauce + 1 tablespoon cornstarch1:1 by weightveganeggs-free
batter may be slightly denser
Full guide → - ½ cup granulated sugar, for batter
- 1 tablespoon unsalted butter, melted
- ½ teaspoon pure vanilla extract, none
- ½ cup apple cider, room temperature
- ¾ cup apple, finely chopped peeled, Granny Smith or any type
Instructions
- 1
Heat oil in large saucepan with candy thermometer attached to 350-360F over medium heat, being careful not to overheat.
- 2
Combine sugar and cinnamon in zipper bag and shake to blend. Set aside.
- 3
Line baking sheet with 2-3 layers of paper towels and place near saucepan. Set cooling rack on second baking sheet aside.
- 4
Sift together both flours, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamom in medium bowl. Whisk if needed to evenly mix.
- 5
Whisk egg and sugar in large bowl until blended. Add melted butter, vanilla, and apple cider, whisking to combine. Fold in chopped apples with rubber spatula.
- 6
Place sifter over wet mixture and resift dry ingredients into wet ingredients. Stir gently with rubber spatula just to combine, avoiding overmixing.
- 7
Drop 5 level scoops of batter one at a time into preheated oil using 1.5-inch cookie dough scoop. Use spider strainer to gently spin doughnut holes so they cook evenly, monitoring oil temperature stays around 350-360F.
- 8
Cook doughnut holes until deep golden brown, about 3-5 minutes. Remove to paper towel-lined pan to drain.
- 9
Repeat with remaining batter. Once cooled 1-2 minutes, place 2-3 doughnut holes in cinnamon-sugar bag and shake to coat. Transfer to cooling rack to cool completely.
- 10
Serve immediately while warm.
Tips
Use a candy thermometer and monitor oil temperature constantly during frying. If oil drops below 350F, doughnut holes will absorb excess oil and become greasy. If it exceeds 360F, the exterior browns too quickly before interior cooks through.
Gently stir the wet and dry ingredients together just until combined. Overmixing develops gluten and creates tough, dense doughnut holes instead of tender, fluffy ones.
Cool doughnut holes for 1-2 minutes on paper towels before coating in cinnamon sugar. If too hot, sugar dissolves; if too cold, it won't adhere properly to the exterior.
Good to Know
Store cooled doughnut holes in airtight container at room temperature for up to 2 days. Do not refrigerate as they dry out quickly. Reheat gently in 300F oven for 3-4 minutes if desired.
Prepare dry ingredients and apple cider batter components up to 4 hours ahead. Combine wet and dry ingredients and fry immediately before serving for best texture. Do not make batter the day before as apples will oxidize.
Serve warm immediately after frying while exterior is crispy and interior is still tender. Pair with hot cider, coffee, or tea. Excellent for fall festivals, breakfast gatherings, or afternoon snacks.
Common Mistakes
Do not overmix wet and dry ingredients to avoid dense, tough doughnut holes instead of fluffy ones.
Do not exceed 360F oil temperature to prevent dark exterior with raw interior.
Do not coat doughnut holes while too hot or cinnamon sugar will melt off and stick to fingers.
Substitutions
Dairy-Free Swaps
Vegan Options
batter may be slightly denser
Full guide →Gluten-Free Swaps
reduces tenderness slightly, use GF 1-to-1 blend
General Alternatives
FAQ
Can I make the batter ahead and fry later?
No. The batter should be fried immediately after combining wet and dry ingredients. Once mixed, the leavening agents activate, and the apples will oxidize and discolor if left sitting. Prepare all ingredients and mise en place ahead, but fry just before serving.
What if my doughnut holes are greasy?
Greasy doughnuts indicate oil temperature was too low during frying. The batter absorbed excess oil instead of frying. Always use a candy thermometer and maintain temperature between 350-360F. If temperature drops, wait for oil to reheat fully before adding more batter.
How long can I keep these and can I freeze them?
Store cooled doughnut holes at room temperature in an airtight container for up to 2 days. They do not freeze well as the tender crumb becomes dense and mushy upon thawing. Eat within 1-2 days for best texture and flavor.