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Apple Cider Donut Holes with Brown Butter Maple Glaze

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These apple cider donut holes are tender, subtly spiced treats coated in a rich brown butter maple glaze, perfect for cozy fall gatherings or a sweet snack.

Ingredients

Scale
  • 2 cups all-purpose flour (240g), sifted
  • 2 teaspoons baking powder (8g)
  • 1 teaspoon ground cinnamon (2.5g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup granulated sugar (100g)
  • 4 tablespoons unsalted butter (56g), melted and slightly cooled
  • 3/4 cup apple cider (180ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 6 tablespoons unsalted butter (85g), for brown butter maple glaze
  • 1/2 cup pure maple syrup (120ml)
  • 1 cup powdered sugar (120g), sifted
  • 1/2 teaspoon vanilla extract (2.5ml)
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and sugar.
  2. In a separate bowl, beat the eggs lightly. Add the melted butter, apple cider, and vanilla extract. Whisk until smooth.
  3. Gradually pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; avoid overmixing.
  4. Pour about 3 inches of vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C). Use a thermometer to maintain temperature.
  5. Using a small cookie scoop or two spoons, carefully drop 1-inch balls of batter into the hot oil. Fry in batches for 2-3 minutes, turning occasionally until golden brown and puffed.
  6. Remove donut holes with a slotted spoon and place on a wire rack lined with paper towels to drain and cool for about 5 minutes.
  7. To make the glaze, melt the butter in a small saucepan over medium heat, swirling occasionally until it foams and turns golden brown with a nutty aroma. Remove from heat immediately.
  8. Whisk in the maple syrup, powdered sugar, vanilla extract, and a pinch of salt until smooth and pourable.
  9. Toss the warm donut holes gently in the glaze until evenly coated. Let excess drip off before serving.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt donut holes. Brown butter should be removed from heat at the first sign of golden brown foam to prevent burning. If glaze thickens too much, warm gently to restore pourable texture. Fry in small batches to keep oil temperature stable. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For vegan, use flax egg and vegan butter.

Nutrition

Keywords: apple cider donut holes, brown butter maple glaze, fall treats, fried donut holes, easy dessert, cozy snacks

Find it online: https://avabowls.com/apple-cider-donut-holes-recipe-easy-brown-butter-maple-glaze-treats/