Description
These bite-sized churro donut holes bring peak fall flavor in the cutest, most snackable form. Made with tangy apple cider and rolled in cinnamon sugar, each fluffy ball is begging to be dipped in the maple whipped cream. Perfect for party trays, dessert boards—or just grabbing one after another.
Ingredients
Donut Holes:
1 cup apple cider (reduced to ½ cup)
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
2 tbsp unsalted butter, melted
¼ cup granulated sugar
¼ cup brown sugar
1 large egg
½ cup buttermilk
1 tsp vanilla extract
Oil for frying
Cinnamon Sugar Coating:
½ cup granulated sugar
1½ tsp cinnamon
Maple Cream Dip:
½ cup heavy cream
2 tbsp maple syrup
¼ tsp vanilla extract
Instructions
Simmer apple cider over medium heat until reduced to ½ cup. Cool.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix melted butter, sugars, egg, buttermilk, vanilla, and reduced cider.
Combine wet and dry ingredients until just mixed. Chill 30 minutes.
Heat oil to 350°F (175°C). Roll dough into small balls and fry 2–3 minutes until golden. Drain on paper towels.
Toss warm donuts in cinnamon sugar mixture.
For the dip: whip cream with maple syrup and vanilla until soft peaks form.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210/ Per 3 pieces + dip
- Sugar: 14g/ Per 3 pieces + dip
- Fat: 10g/ Per 3 pieces + dip
- Carbohydrates: 28g/ Per 3 pieces + dip
- Protein: 2g/ Per 3 pieces + dip