mga ito Mga Butas ng Donut na Apple Cider are easy, oven-baked soft treats made with sparkling apple cider and ready in sa ilalim ng 30 minuto. They are a delicious dessert for a fall table.
I’m a huge fan of making mga butas ng donut and my kids are even bigger fans of eating my Mga Butas ng Donut ng Kalabasa, Mga Butas ng Donut na Saging na may 2 Sangkap, O Mga Donut na may Kamote. 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!
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Mga Butas ng Donut na Apple Cider
Ingredients
- 2 tasa Harinang Kusang Tumataas - (tala 1)
- 1 tasa Sparkling Apple Cider - not apple cider vinegar! (note 2)
- ¾ tasa Brown Sugar - (tala 3)
- 2 kutsarita kanela
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
patong
- 2-3 tablespoons Natunaw na Mantikilya na Walang Gatas (Walang Asin) - magsipilyo
- ½ tasa Hindi Pinong Cane Sugar
- 2 kutsarita kanela
tagubilin
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
You need 5 ingredients to make the dough for these donut holes.
- Harinang Kusang Tumataas – This provides the structure and helps the donut holes rise. If you don’t have self-rising flour, you can substitute it with lahat-ng-layunin harina and add baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- 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 asukal ng niyog o isang monk fruit blend for a lower-carb option, but brown sugar adds a unique depth that enhances the fall flavors.
- kanela – Cinnamon pairs beautifully with the apple flavors. You can substitute it with pampalasa ng kalabasa, duguan, or a mix of both for a variation on the fall flavor profile.
- Banayad na Langis ng Oliba – Olive oil adds moisture and richness to the dough while keeping it light. You can substitute it with canola oil, grapeseed oil, O langis ng almendras for a more neutral flavor. Avoid langis ng niyog 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.
Pagsamahin ang mga tuyong sangkap sa isang malaking mangkok.
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.
Mga Tip sa Pagbe-bake ni 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.
- Sukatin nang Tama ang Harina – 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.
- Huwag I-overmix ang Batter – 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.
- Mag-imbak nang maayos – 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.
Higit pang mga Recipe ng Donut Hole
If you like super-easy donut hole recipes, I’ve got you!
Salamat sa pagbabahagi ng resipe na ito!
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