Hubby and I went apple picking with friends over the weekend, and we picked a TON of Honeycrisp, Cortland, and Empire apples – even after making a batch of apple maple butter, it looks like I barely made a dent in our bounty! We had a great time picking and going out for lunch, and then afterward, we all headed over to our friend’s house so that the girls could bake and the guys could play video games – the perfect Saturday afternoon, in my opinion! So, bake we did. We made pie crust, apple pies, apple crisp, and then we decided to get a little adventurous and make these doughnut holes. I had brought along my little fryer, so we made got to work making the dough…and before we knew it, we had over a hundred doughnut holes! Not only does each one taste like you’re taking a bite of autumn, but unlike a lot of other fried foods, they keep pretty well stored in an airtight container for several days. And, since this recipe makes so many, that’s a good thing – you’ll have plenty to share!
Makes about 115 doughnut holes:
- 1 cup apple cider
- 1/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 5 1/2 cups flour, divided
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- 1/2 tsp kosher salt
- Vegetable oil, for frying
For the topping:
- 1 cup granulated sugar
- 1 1/2 Tbsp cinnamon
In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs.
Beat in the buttermilk and reduced apple cider.
In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt.
Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.
Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full 2 cups), until the dough is no longer sticky.
Roll out the dough to 1/2″ thickness, and using a 1″ cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.
In an electric fryer or a deep pan, add 3″ of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately coat them in the cinnamon-sugar mixture.