- 2 cups Apple Cider (not spiced)
- 2 whole cloves
- 1 cinnamon stick
- 1 apple, quartered
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg
- 2 tablespoons salted butter, melted
- ⅔ cups light brown sugar
- ½ cup buttermilk (I used light)
- 2 tablespoons applesauce, no sugar added
- 1 teaspoon vanilla extract
for the topping
- 3 tablespoons melted butter
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- Simmer the apple cider, cloves, cinnamon stick and one apple quartered in a small saucepan until the liquid reduces to ½ cup. Once reduced strain out the apple, cloves and cinnamon. This takes a fair amount of time and you will need to refrigerate the liquid while you make the batter. (I did this step the night before)
- Pre-Heat the oven to 350 ℉ and place the racks in the middle of the oven. Spray mini muffin tins ( I used two) or donut pan with cooking spray.
- In a large bowl whisk the dry ingredients (Flour through Salt) to combine
- In a mixer with paddle attachment, combine the egg, butter, brown sugar, buttermilk, applesauce, vanilla and cooled reduced apple cider.
- Lightly mix in the dry ingredients. It will be slightly lumpy.
- Using a ice cream scoop, fill the muffin or donut tins ¾ ’s full.
- Cook for 9-11 minutes
- While the donuts cook, combine the cinnamon and sugar for the topping in one bowl and put the melted butter in another bowl – both bowls need to be big enough to roll the donuts.
- remove the donuts from the oven when a wood stick comes out clean. Cool the donuts on a wire rack.
- Roll the donuts in the butter and then in the cinnamon sugar topping.
Reduce the Apple Cider the night before if you plan on making them for breakfast.
Keywords: Apple Cider Donut Holes, Apple Cider, Donuts, Baked Donut Holes, Easy, Breakfast