Apple Cider Doughnut Holes
Soft and fluffy fried doughnut holes made with apple cider and coated in cinnamon sugar. Egg-free, dairy-free, and nut-free -- perfect for cozy fall mornings.
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.
