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Cozy Brown Butter Apple Cider Donut Holes Easy Homemade Recipe with Cinnamon Sugar

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These brown butter apple cider donut holes are crispy on the outside, pillowy on the inside, and coated in a perfect cinnamon sugar blend. Quick and easy to make, they bring warm, nutty, and spiced flavors perfect for cozy gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon, plus extra for coating
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, browned and cooled
  • ½ cup (100 g) granulated sugar
  • ¾ cup (180 ml) apple cider
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Cinnamon sugar coating: ½ cup (100 g) granulated sugar mixed with 2 teaspoons ground cinnamon
  • About 4 cups (960 ml) neutral oil for frying (vegetable or canola oil)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Keep stirring until it foams, then turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool slightly.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Set aside.
  3. Combine wet ingredients: In another bowl, whisk the browned butter, ½ cup granulated sugar, ¾ cup apple cider, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  4. Form the dough: Slowly add the dry ingredients into the wet mixture, stirring gently with a wooden spoon until just combined. The dough should be soft but not sticky; add a tablespoon or two of flour if too wet. Avoid overmixing.
  5. Heat the oil: Pour about 4 cups of vegetable oil into a heavy skillet or deep fryer and heat to 350°F (175°C). Use a thermometer if available.
  6. Shape and fry: Using a small cookie scoop or tablespoon, gently drop rounded spoonfuls of dough into the hot oil. Fry in batches of 8-10 for about 2-3 minutes per batch, turning halfway through, until evenly golden brown.
  7. Drain and coat: Remove donut holes with a slotted spoon and place on a cooling rack over a tray to drain excess oil. While still warm, toss them in the cinnamon sugar mixture until fully coated.
  8. Serve: Enjoy fresh. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in a 350°F oven for about 5 minutes.

Notes

Use a thermometer to maintain oil temperature between 350°F and 375°F to avoid undercooked or burnt donut holes. Don’t overmix the dough to keep donut holes tender. Coat donut holes in cinnamon sugar while warm for best adhesion. For gluten-free, substitute flour with a gluten-free blend. For vegan, use flax egg and vegan butter.

Nutrition

Keywords: brown butter, apple cider, donut holes, cinnamon sugar, fried donuts, easy recipe, cozy dessert, fall recipe

Find it online: https://tablemira.com/cozy-brown-butter-apple-cider-donut-holes-easy-homemade-recipe-with-cinnamon-sugar/