Apple Cider Donut Holes
Every year when we go to Apple Hill, we stop at a specific farm for apple cider donuts. They are the best on the whole hill, and the line proves just that. It’s usually a 45-minute wait minimum. It’s ridiculous, but also completely worth it once you get your hands on those warm little cider donuts that make you forget all of your problems.
Now I’m not going to say that these donuts taste like the same ones from Rainbow Orchard, because that would be a flat out lie. Not even close and if I lived anywhere within a 20-mile radius of Rainbow Orchard I would have a real problem on my hands health wise. And also, let’s be real, these are baked and not fried. Although they’re still tasty little guys and when you have an apple cider donut hankering that just won’t quit, but aren’t going to drive all the way to Apple Hill to satisfy that hankering, they do the trick and keep you popping them right in your mouth.
These Apple Cider Donuts have me contemplating whether to purchase a donut hole maker. But then I have to come back down to reality and ask myself just how often I would make donuts. But then I wonder if I would make them more often if only, I had a donut hole maker. I wouldn’t. It’s just as easy to pop them in a mini muffin pan and make them that way. They may not be perfectly round, but they are equally delicious.
Apple Cider Donuts
Ingredients
Donut Holes
- 2 eggs, beaten
- 1 cup apple cider, reduced to ½ cup
- ¼ cup maple syrup
- 3 tablespoons ghee, melted (I haven’t tried coconut oil, but imagine it could work)
- 1 teaspoon pure vanilla extract
- 1 + ½ cup almond flour
- 4 tablespoons tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ tablespoon cinnamon
Topping
- 1 tablespoon melted ghee or coconut oil
- 1 tablespoon sugar of choice
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350⁰F. Grease a mini muffin pan or donut hole maker.
- In a small pan reduce apple cider over medium heat until it’s about ½ cup, about 3-5 minutes. Let cool to room temp.
- In a large bowl beat eggs, then add the apple cider, maple syrup, ghee, and vanilla. Mix until combined. Add the almond flour, tapioca flour, baking soda, baking powder, and cinnamon to the wet ingredients and mix until smooth and well combined, but do not overmix.
- Using a teaspoon, spoon the batter evenly into each muffin compartment a little over ¾ of the way full or fill the donut hole maker.
- Bake 9-12 minutes or until toothpick comes out clean. Follow directions according to donut hole maker, if using. Let donut holes cool completely.
- In a small bowl or plate add the melted ghee or coconut oil. In another small bowl combine the sugar and cinnamon.
- Complete preference to how much topping you want on your donuts, but my personal preference is to use my finger to lightly coat the roundest part of donut, then dip in the cinnamon sugar mixture. You may like to coat the whole donut.
