Bolitas de donut de sidra de manzana (sin huevo, horneadas, 5 ingredientes)

Estos Bolitas de donut de sidra de manzana are easy, oven-baked soft treats made with sparkling apple cider and ready in bajo minuto 30. They are a delicious dessert for a fall table.

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I’m a huge fan of making agujeros de rosquilla and my kids are even bigger fans of eating my Bolitas de donut de calabaza, Bolitas de donut de plátano con 2 ingredientes o Donas de batata. But when the fall season starts, and apples are everywhere, I love to make apple-flavored recipes.

While adding apples makes great Baked Apple Fritters, they can make donut holes too dense. So to get the same flavor while keeping the signature fluffiness of donuts, I opted for apple cider! Using alcohol-free apple cider (or regular one) makes these donuts super soft and very tasty!

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Bolitas de donut de sidra de manzana

These Apple Cider Donut Holes are easy, oven-baked soft treats made with sparkling apple cider and ready in under 30 minutes. They are a delicious dessert for a fall table.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 20 minutos minutos

Tiempo Total: 30 minutos minutos

Curso: Postre, Snack

Tipo de cocina: American

Porciones: 24 agujeros de rosquilla

Calorías: 109.2 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 tazas de Harina con levadura - (nota 1)
• ▢ 1 taza de Sparkling Apple Cider - not apple cider vinegar! (note 2)
• ▢ ¾ taza de Brown Sugar - (nota 3)
• ▢ 2 cucharaditas de Canela
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 4)

Recubrimiento Gray Diamond Seal®

• ▢ 2-3 cucharadas de Mantequilla derretida sin lácteos (sin sal) - cepillar
• ▢ ½ taza de Azúcar de caña sin refinar
• ▢ 2 cucharaditas de Canela

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Spray cooking oil in two 12-hole mini muffin pans. Set aside.
• Whisk self-rising flour, brown sugar, and cinnamon in a large mixing bowl.
• Add in apple cider and oil.
• Stir to combine and form a smooth batter.
• Fill each mini muffin hole up to 3/4 of their level.
• Bake the donut holes on the center rack at 350 °F (180 °C) for 18-20 minutes until they are golden brown and a toothpick inserted in the center comes out clean.
• Let the donuts cool in the pan for 10 minutes, then flip them upside down on a cooling rack and let them cool for 20 minutes.
• Meanwhile, in a small bowl, prepare the cinnamon sugar for coating the donut hole. Whisk cinnamon and sugar. Set aside.
• Using a pastry brush, brush the donut holes with melted vegan butter, then roll them in cinnamon sugar to coat.
• Repeat until they are all coated and look like mini donut holes.

Notas

notas 1: Equivalent to 2 cups of all-purpose flour and 4 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

notas 2: Apple cider can contain some alcohol, or you can choose a non-alcoholic apple cider. Another option is to use sparkling apple juice.

notas 3: Any crystal sweetener works; soft brown sugar adds more moisture to the donut holes. 

notas 4: Flavor oils like almond oil and canola oil work, too. Coconut oil solidifies in contact with cold food, so if your apple cider is straight out of the fridge, the melted coconut oil with form oil lumps – not recommended!

Almacenaje: You can store the donut holes in the fridge for up to 4 days in an airtight container.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1agujero | Calorías: 109.2kcal | Carbohidratos: 18.8g | Proteína: 1.3g | Grasa: 3.2g | Grasa saturada: 0.4g | Grasa poli-insaturada: 0.4g | Grasa monosaturada: 2.2g | Sodio: 2.8mg | Potasio: 28.4mg | Fibra: 0.4g | Azúcar: 10.9g | Vitamina A: 1.2IU | Vitamina C: 0.01mg | Calcio: 11.4mg | Hierro: 0.2mg | Magnesio: 3.9mg | Fósforo 11.4mg | Zinc: 0.1mg

Ingredientes y sustituciones

You need 5 ingredients to make the dough for these donut holes.

• Harina con levadura – This provides the structure and helps the donut holes rise. If you don’t have self-rising flour, you can substitute it with harina para todo uso and add baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Manzana de cidra – Cider brings a sweet, sour apple flavor and a touch of acidity that balances the sweetness. It can be sparkling. You can replace it with zumo de manzana espumoso for a non-alcoholic version or sidra de pera. Do not use apple cider vinegar, as it would change the flavor drastically and it wouldn’t rise as much.
• Brown Sugar – This adds a rich, caramel-like sweetness and moisture to the donut holes. You can substitute it with azúcar de coco monk fruit blend for a lower-carb option, but brown sugar adds a unique depth that enhances the fall flavors.
• Canela – Cinnamon pairs beautifully with the apple flavors. You can substitute it with especias de calabaza, nuez moscada en polvo, or a mix of both for a variation on the fall flavor profile.
• Aceite de oliva ligero – Olive oil adds moisture and richness to the dough while keeping it light. You can substitute it with Aceite de canola, aceite de semilla de uva o aceite de almendras for a more neutral flavor. Avoid aceite de coco unless the cider is at room temperature, as melted coconut oil will solidify if mixed with cold ingredients.

How to Make Apple Cider Donut Holes

Making these donuts is really easy with the recipe card further down, but here are pictures of key steps.

Mezcla los ingredientes secos en un bol grande.

Pour your apple cider of choice (not vinegar!). I used zero alcohol cider.

Stir the batter until it becomes sticky.

Form little dough balls and place them on a small muffin tray.

Bake the donut holes at 350 °F (180 °C) for 18-20 minutes.

Brush the balls with melted vegan butter and roll them in a cinnamon sugar mixture.

Consejos de repostería de Carine

While this recipe is super easy, I have a few more tips to share that didn’t fit in the recipe card below.

1. Use Sparkling Cider for Fluffiness – Sparkling apple cider adds a little extra puff to the batter, making the donut holes fluffier.
2. Measure Flour Accurately – Use the spoon-and-level method when measuring flour to avoid packing too much into the cup, which can result in dense donut holes. Too much flour will make the dough stiff and less fluffy.
3. Warm Your Cider – If your apple cider is cold, warm it slightly before mixing it with the oil to prevent the oil from creating lumps in the batter.
4. No mezcles demasiado la masa. – Stir just until the ingredients are combined to avoid developing the gluten in the flour too much. Overmixing can make the donut holes tough and chewy.
5. Use Mini Muffin Pans for Shape – Mini muffin pans are perfect for forming uniform, round donut holes, but you can also use a regular muffin pan and adjust the cooking time slightly (adding 5-7 minutes) for larger donut holes.
6. Check Baking Early – Oven temperatures can vary, so start checking the donut holes at the 15-minute mark by inserting a toothpick in the center. If it comes out clean, they are ready to come out of the oven.
7. Coat While Warm – Brush the donut holes with melted vegan butter and roll them in the cinnamon sugar while they are still warm for the best adhesion and a nice, crunchy coating. If they cool too much, the butter won’t stick as well.
8. Double-Dip for Extra Coating – For an extra crunchy, sugary coating, roll the donut holes in the cinnamon sugar a second time after they have cooled slightly to ensure a thick, satisfying crust.
9. Almacenar correctamente – If you’re making these ahead, store them in an airtight container and refresh them by warming them in the oven for a few minutes before serving to bring back their soft, warm texture.

Más recetas de agujeros de donut

If you like super-easy donut hole recipes, I’ve got you!

Bolitas de donut de manzana

Bolitas de donut de calabaza

Agujeros de dona de plátano

Donuts hechos en freidora de aire