We pinned this recipe for Baked Apple Cider Doughnut Holes from the blog feastie, with visions of early morning coffee with friends or a festive fall brunch in mind. And what pairs perfectly with the rich shades of autumn? Kitchen accessories in Provençal, of course!
Baked Apple Cider Doughnut Holes
From the blog feastie
Canola cooking spray, as needed
2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1 teaspoon vanilla extract
1/3 cup honey
1/3 cup apple cider
1/3 cup plain yogurt (e.g. Greek yogurt)
2 tablespoons canola oil
2 tablespoons unsalted butter
1/4 cup sugar
1 tablespoon cinnamon
1. Preheat oven to 400 degrees and spray the cups of a mini muffin pan with cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt and 2 teaspoons of cinnamon.
3. In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt and canola oil. Pour the wet ingredients into the dry ingredients and whisk until just incorporated. Don’t overmix; a few lumps are okay.
4. Using a tablespoon or cookie scoop, fill each hole of the pan three-fourths full. Bake for approximately 10 -12 minutes and cool on a wire rack.
5. While donut holes are still warm, melt butter in a microwave-safe dish. Combine sugar and remaining cinnamon in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each doughnut hole, then dip the top of the muffin in the cinnamon sugar mixture. Roll the donut hole in the cinnamon sugar to coat the sides and top. Serve warm or at room temperature. (You can also dust the cooled doughnut holes with powdered sugar, if you prefer.)
Makes 24-48 doughnut holes