Apple Cider Donut Holes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 2/3 cup Cinnamon sugar
  • 1 Pinch Nutmeg
  • 1 Pinch Salt
  • 1 tsp Vanilla
  • 1/2 cup White sugar

• Oils & Vinegars

  • 3 tbsp Oil

• Drinks

  • 3/4 cup Apple cider

• Dairy

  • 4 tbsp Butter

Found on thedomesticrebel.com

Description

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• ¼ cup brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• Pinch nutmeg
• Pinch salt
• ¾ cup apple cider
• 2 eggs, beaten lightly
• 3 Tbsp oil
• 1 tsp vanilla
• FOR TOPPING:
• ⅔ cup cinnamon sugar
• 4 Tbsp melted butter

Directions

• Preheat oven to 325 degrees F. Liberally grease a 20-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, nutmeg and salt. Stir in the apple cider, beaten eggs, oil and vanilla and gently mix to combine. Mixture will still be lumpy; this is normal and do not continue to overmix as itll lead to tough donuts.
• Using a cookie dough scoop, portion batter evenly among the donut hole cavities/muffin tins. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes, then gently flip onto a wire rack.
• Brush the tops and bottoms of the donuts with the melted butter using a pastry brush, then dredge the donuts in the cinnamon sugar mixture, coating completely. Serve immediately, or store airtight for up to 2 days.