I think baking might just be my favorite part about fall. :) You can't get any more fall than apple cider. I just wish that I was able to pick up some apple cider from the apple orchard we always went to when I was a kid. Eight hours is a bit of a drive for cider though so I had to go with the store-bought kind.
In this recipe, I simmered the cider to make it more condensed and the donut holes more flavorful. I'm pretty happy with how they turned out but they weren't quite as moist as I would have liked. Next time I might try adding more sour cream. They were still really good though and didn't last long at all. :)
Apple Cider Donut Holes
adapted from Inside BruCrew Life
2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground Saigon cinnamon
½ tsp ground nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
½ cup apple butter
1/3 cup pure maple syrup
1 cup apple cider
1/3 cup sour cream
3 Tbsp oil
1 cup confectioner’s sugar, sifted
1-2 Tbsp apple ciderPreheat oven to 350*.
In a saucepan over medium or medium-low heat, gently reduce the apple cider to 1/3 cup. Set aside to cool.
Meanwhile, in a small mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In a large mixing bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, sour cream and oil. Add dry ingredients and stir just until moistened.
Scoop batter into a greased mini muffin pan, filling about 2/3 full. I use a cookie scoop to get evenly filled muffin cups.
Bake for 8-11 minutes, or until toothpick inserted in the center comes out clean. Cool for 2 minutes then move to wire rack to cool. Repeat with remaining batter.
TO MAKE THE ICING:
Combine confectioners sugar and apple cider in a small bowl. Dip the tops of the donuts in the glaze. Return to a wire rack to allow icing to set.
Makes 4 Dozen