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Cozy Apple Cider Donut Holes Recipe With Easy Brown Butter Glaze

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These bite-sized, pillowy apple cider donut holes soaked in a nutty brown butter glaze are a quick and comforting fall treat perfect for breakfast or snacks.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 tablespoons (60 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • For the Brown Butter Glaze:
  • ½ cup (115 g) unsalted butter
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Pour 1 cup (240 ml) of apple cider into a medium saucepan. Bring to a gentle boil over medium heat and let it simmer until reduced to about ¼ cup (60 ml), about 10-15 minutes. Set aside to cool.
  2. In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
  3. In a separate bowl, whisk ½ cup (100 g) granulated sugar, ¼ cup (50 g) packed brown sugar, 4 tablespoons (60 g) melted unsalted butter, 1 large egg, 1 teaspoon vanilla extract, and the cooled reduced apple cider until smooth.
  4. Pour the wet ingredients into the dry mixture. Stir gently until just combined. If dough is too sticky, sprinkle a little flour (1 tablespoon at a time).
  5. Pour vegetable oil to about 2 inches depth in a deep pan. Heat to 350°F (175°C).
  6. Using a small cookie scoop or tablespoon, carefully drop spoonfuls of dough into hot oil. Fry in batches for 2-3 minutes, turning occasionally until golden brown and puffed.
  7. Use a slotted spoon to transfer donut holes to a wire rack set over paper towels to drain and cool slightly.
  8. In a clean saucepan, melt ½ cup (115 g) unsalted butter over medium heat. Stir constantly until butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat immediately.
  9. Whisk powdered sugar (1 cup/120 g), 2 tablespoons maple syrup, ½ teaspoon vanilla extract, and a pinch of salt into the browned butter until smooth and glossy. Add a teaspoon of warm water if too thick.
  10. Dip each warm donut hole into the glaze, allowing excess to drip off. Place back on the wire rack to set for a few minutes.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt donut holes. Reduce apple cider slowly to avoid watery dough. Stir dough gently to prevent toughness. Brown butter glaze must be watched carefully to avoid burning. Dip donut holes while warm for best glaze adherence. Can bake donut holes at 350°F for 15 minutes as a lighter alternative.

Nutrition

Keywords: apple cider donut holes, brown butter glaze, fall dessert, quick snack, fried donut holes, autumn treats, easy donut recipe

Find it online: https://lyrafeast.com/cozy-apple-cider-donut-holes-recipe-with-easy-brown-butter-glaze/