Apple Cider Doughnut Holes
These apple cider donut holes are one of those fall recipes that feels a little nostalgic and fun without being complicated. I wanted a way to bring that classic apple cider donut flavor into something bite-sized that my daughter could safely enjoy with her food allergies. So I made these at home. These donut holes are soft and fluffy with real apple cider in the dough, then fried and tossed in cinnamon sugar while they are still warm. They are completely dairy-free, egg-free, and nut-free, but still have that classic bakery-style texture on the outside with a tender center. They are perfect for fall mornings, weekend baking, or sharing fresh from the pan.
Ingredients
- For the dough: 1 cup warm apple cider (not boiling)
- 2 1/2 tsp active dry yeast
- 2 Tbsp sugar
- 2 1/2 cups all-purpose flour (more for kneading)
- 1/2 tsp salt
- 2 Tbsp neutral oil or melted dairy-free butter
- For frying: neutral oil (canola, sunflower)
- For coating: 1/4 cup sugar
- 1 tsp cinnamon
- Optional pinch of nutmeg or pumpkin pie spice
- For glaze (optional): 1/2 cup powdered sugar
- 1-2 Tbsp apple cider
- 1/4 tsp vanilla extract
Instructions
- 1Activate the yeast
Combine warm apple cider and sugar. Sprinkle yeast on top, let sit 5-10 minutes until bubbly.
- 2Make the dough
Mix flour and salt in a large bowl. Add yeast mixture and oil, knead until smooth and elastic, about 5-7 minutes. Dough should be slightly tacky but not sticky. Cover and let rise 45-60 minutes until doubled.
- 3Shape the dough balls
Pinch off small balls, about 1 to 1.5 inches each, and place on a floured surface.
- 4Fry the doughnut holes
Heat oil in a deep pot to 350F (175C). Fry dough balls in batches 2-3 minutes per side until golden. Drain on paper towels.
- 5Coat and serve
Roll warm doughnut holes in cinnamon-sugar mixture, or drizzle with apple cider glaze.
