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Crispy Apple Cider Donut Holes Recipe with Easy Cinnamon Sugar and Caramel Dip

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These crispy apple cider donut holes are perfectly crisp on the outside and tender inside, dusted with cinnamon sugar and served with a warm homemade caramel dip. A cozy seasonal treat that captures the essence of fall.

Ingredients

Scale
  • 1 cup (240 ml) apple cider, simmered down to about 1/4 cup (60 ml) syrupy concentrate
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) whole milk
  • 3 tablespoons (42 g) unsalted butter, melted
  • Vegetable oil (for frying)
  • Cinnamon Sugar Coating: 1/2 cup (100 g) granulated sugar, 2 teaspoons ground cinnamon
  • Caramel Dip: 1 cup (200 g) granulated sugar, 6 tablespoons (85 g) unsalted butter cubed and room temperature, 1/2 cup (120 ml) heavy cream warmed, pinch of sea salt (optional)

Instructions

  1. Pour 1 cup (240 ml) apple cider into a medium saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer until reduced to about 1/4 cup (60 ml), thick and syrupy (15-20 minutes). Let cool completely.
  2. In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/2 cup (100 g) granulated sugar.
  3. In a separate bowl, beat 1 large egg, then stir in 1/2 cup (120 ml) whole milk, 3 tablespoons (42 g) melted unsalted butter, and the cooled apple cider reduction.
  4. Pour wet ingredients into dry ingredients and stir gently with a wooden spoon just until combined. Do not overmix.
  5. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C) to a depth of 2-3 inches. Use a thermometer to maintain temperature.
  6. Using a small cookie scoop or two spoons, carefully drop tablespoon-sized dollops of dough into hot oil. Fry in batches for 2-3 minutes, turning occasionally, until golden brown and crispy.
  7. Remove donut holes with a slotted spoon and place on a cooling rack set over a baking sheet to drain excess oil.
  8. While still warm, toss donut holes in a bowl with cinnamon sugar (1/2 cup sugar mixed with 2 teaspoons cinnamon) until thoroughly coated.
  9. To make the caramel dip, heat 1 cup (200 g) granulated sugar over medium heat in a clean saucepan, stirring constantly until melted and amber in color.
  10. Remove from heat, whisk in 6 tablespoons (85 g) cubed unsalted butter until smooth, then slowly add 1/2 cup (120 ml) warm heavy cream. Stir until silky. Add a pinch of sea salt if desired. Let cool slightly before serving.
  11. Serve donut holes warm alongside the caramel dip.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Reduce apple cider fully to intensify flavor and avoid soggy dough. Coat donut holes with cinnamon sugar while warm for best adhesion. Caramel dip can be stored refrigerated for up to a week and gently reheated. Donut holes can be frozen for up to 2 months and reheated in oven to regain crispness.

Nutrition

Keywords: apple cider donut holes, cinnamon sugar donut holes, caramel dip, fall dessert, fried donut holes, seasonal treats, homemade caramel sauce

Find it online: https://rowanrecipes.com/crispy-apple-cider-donut-holes-recipe-with-easy-cinnamon-sugar-and-caramel-dip/