Ini Lubang Donat Sari Apel are easy, oven-baked soft treats made with sparkling apple cider and ready in di bawah 30 minit. They are a delicious dessert for a fall table.
I’m a huge fan of making lubang donat and my kids are even bigger fans of eating my Lubang Donat Labu, Lubang Donat Pisang 2 Bahan, Atau Donat Ubi Keledek. 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!
Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!
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Lubang Donat Sari Apel
Ramuan
- 2 cawan Tepung Naik Sendiri - (nota 1)
- 1 cawan Sparkling Apple Cider - not apple cider vinegar! (note 2)
- ¾ cawan Brown Sugar - (nota 3)
- 2 sudu teh Kayu manis
- ⅓ cawan Minyak Zaitun Perisa Ringan - (nota 4)
Coating
- 2-3 sudu makan Mentega Bebas Tenusu Cair (Tanpa Garam) - untuk berus
- ½ cawan Gula Tebu Tidak Dimurnikan
- 2 sudu teh Kayu manis
arahan
- 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.
Nota
Pemakanan
Bahan dan Pengganti
You need 5 ingredients to make the dough for these donut holes.
- Tepung Naik Sendiri – This provides the structure and helps the donut holes rise. If you don’t have self-rising flour, you can substitute it with tepung serbaguna and add baking powder. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Apple Cider – 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 sparkling apple juice for a non-alcoholic version or pear cider. 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 gula kelapa atau monk fruit blend for a lower-carb option, but brown sugar adds a unique depth that enhances the fall flavors.
- Kayu manis – Cinnamon pairs beautifully with the apple flavors. You can substitute it with rempah labu, pala, or a mix of both for a variation on the fall flavor profile.
- Minyak Zaitun Ringan – Olive oil adds moisture and richness to the dough while keeping it light. You can substitute it with minyak canola, minyak grapeseed, Atau minyak badam for a more neutral flavor. Avoid minyak kelapa 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.
Satukan bahan-bahan kering dalam mangkuk adunan yang besar.
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.
Petua Membakar Carine
While this recipe is super easy, I have a few more tips to share that didn’t fit in the recipe card below.
- Use Sparkling Cider for Fluffiness – Sparkling apple cider adds a little extra puff to the batter, making the donut holes fluffier.
- Sukat Tepung dengan Tepat – 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.
- 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.
- Jangan Terlalu Campurkan Adunan – 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.
- 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.
- 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.
- 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.
- 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.
- Simpan dengan betul – 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.
Lebih Banyak Resipi Lubang Donat
If you like super-easy donut hole recipes, I’ve got you!
Terima kasih kerana berkongsi resipi ini!
Great recipe and very easy to make. Was a hit with the whole family! I used mini-muffin pans, metric measures and got approx 24 mini muffins. For my taste can use less sugar, will experiment with 100g next time, and I think can avoid the coating (my son was devastated there weren’t any without the coating!)
I bought apple cider to try this recipe! I will be using gluten free 1:1 flour and will need to Google about a replacement for the self-rising part – baking soda or baking powder? I have cake pop silicone molds they have a top/bottom to bake in. Do you think they would work?
I am not sure the recipe will work with 1:1 gluten-free flour but i would love your feedback on that. 1 cup of self rising flour = 1 cup of all-purpose flour + 2 1/4 teaspoon of baking powder. Regarding the silicon mold, they should be fine, the food is always a bit ‘sweaty’ in silicon mold, it won’t brown as much and be softer.
for the apple cidar muffins, do I need to use vegan butter? will regular butter do?
Yes, it would work fine!
can you use ginger beer/ale instead?
I am pretty sure it will work and if you love ginger beer flavor, then the taste will be delicious.
Do these have to be baked in muffin tins?
Can they be baked in the air fryer?
the batter is liquid like a muffin batter it must be placed in a muffin pan, but if you can ft the muffin pan in the air fryer, then you can air fry the recipe too