Cinnamon Sugar Donut Holes With Apple Cider Caramel Recipes

BAKED APPLE CIDER DONUT HOLES

Steps:

• Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to 1/2 cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter.
• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan, a super mini muffin pan or a donut pan with non-stick cooking spray and set aside.
• In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.
• Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain.
• Pour the batter by the teaspoon into the prepared muffin pans about 3/4s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes.
• In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon-sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar.

APPLE CIDER DOUGHNUT HOLES

Steps:

• In a small bowl, mix sugar, cinnamon and, if desired, nutmeg., In a large bowl, beat sugar and shortening until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with cider., In a large cast-iron or electric skillet, heat oil to 350°. Carefully drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes. Toss in spiced sugar.

CINNAMON SUGAR DONUT HOLES WITH APPLE CIDER CARAMEL

Steps:

• Make the apple cider caramel. Bring 1 cup apple cider to a boil over medium-high heat. Reduce heat to medium and continue to simmer until the cider has reduced to 2 tbsp.
• Combine reduced apple cider with ½ cup heavy cream, ½ cup sugar, ¼ cup corn syrup, and 2 tbsp butter in a medium saucepot. Bring to a boil over high heat, then reduce to medium and continue to cook until a candy thermometer reads 230 degrees F. Remove from heat and stir in ½ tsp cinnamon, ⅛ tsp nutmeg, ⅛ tsp allspice, and ⅛ tsp ground ginger. Let cool.
• Preheat frying oil to 350 degrees F.
• Make the batter for the donut holes. Combine 1 ½ cups flour with ¼ cup sugar, 2 tsp baking powder, ½ tsp salt, 1 tsp dry milk powder, 1 tsp cinnamon, and ¼ tsp nutmeg. Beat 1 egg with ½ cup milk and add to the dry mixture along with 2 tbsp melted butter. The batter will be thick.
• Combine 3 tbsp sugar with 1 tbsp cinnamon.
• Scoop about 1-2 tbsp of the batter into the hot oil and fry until golden brown on all sides. Remove the donuts with a slotted spoon and drain the excess oil on a paper towel. Toss the donuts in the cinnamon sugar and repeat with the remaining batter.
• Serve the donuts warm with apple cider caramel.