The holidays are behind us and it’s a New Year! So, today let’s talk doughnuts! I love them. They are delicious. I have wanted to make my own doughnuts for a while, and have been hoarding this recipe for over a year. But, let’s face it, nothing beats going to Dunkin’ Donuts, and when you live across the street from one, why do you need to make your own doughnuts? I decided to pull out the recipe and make doughnut holes for some of the neighbors over the holidays. How perfect are doughnut holes on Christmas morning? They loved them, and I did too!
Recipe Adapted from Family Circle
Apple Cider Doughnut Holes
Bake 325 Degrees for 15 minutes
3 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 c apple cider plus more for brushing
1/2 c reduced fat sour cream
2/3 c packed dark brown sugar
8 tsp unsalted butter, melted
1 tbsp fresh ginger peeled and grated
1 tsp vanilla extract
1/2 c sugar
1 tsp ground cinnamon
Heat oven to 325. Coat doughnut hole pan with nonstick cooking spray.
In large bowl whisk flour, baking soda and salt. In small bowl, whisk 3/4 c of the apple cider, the sour cream, brown sugar, eggs, butter, ginger and vanilla extract until smooth. Add milk mixture to flour mixture and whisk until smooth.
Spoon batter into prepared indents about 2/3 full. Bake at 325 for 13-15 min until they spring back when lightly pressed (I found with the doughnut hole pan, the bottoms got very brown while the tops didn’t. I used my finger to flip the doughnuts half way through the cooking time. This way they were evenly cooked and round. Just be quick so you don’t burn your fingers!) Cool in pan on rack 3 min.
Cinnamon Sugar – Stir granulated sugar and cinnamon together in a small bowl. Carefully remove doughnut holes from pan and brush lightly with additional apple cider (I poured some apple cider in a bowl and rolled the doughnut holes in the cider). Toss in cinnamon sugar to coat. If giving them as gifts, package in a baker’s box or cellophane wrapping and don’t forget the festive bow!