Apple Cider Donut Holes

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

DONUTS:
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

ICING:
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 

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