Cinnamon Sugar Donut Holes with Apple Cider Caramel
Servings 8
Ingredients
Apple cider caramel
- 1 cup apple cider (250 ml)
- ½ cup heavy cream (125 ml)
- ½ cup granulated sugar (100 grams)
- 1 tablespoon light corn syrup
- 2 tablespoons butter (28 grams)
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
Donut holes
- 1 ½ cups all-purpose flour (222 grams)
- ½ cup granulated sugar, divided (100 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon dry milk powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- ½ cup plus 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (28 grams)
- oil for frying
- 1 tablespoon cinnamon
Instructions
- Make the apple cider caramel. Bring apple cider to a boil over medium-high heat. Reduce heat to medium and continue to simmer until the cider has reduced to 2 tablespoons.
- Combine reduced apple cider with heavy cream, sugar, corn syrup, and butter in a medium saucepot. Bring to a boil over high heat, then reduce to medium and continue to cook until a candy thermometer reads 230 degrees F. Remove from heat and stir in cinnamon, nutmeg, allspice, and ground ginger. Let cool.
- Preheat frying oil to 350 degrees F.
- Make the batter for the donut holes. Combine flour with ¼ cup sugar, baking powder, salt, dry milk powder, cinnamon, and nutmeg. Beat egg with milk and vanilla. Add to the dry mixture along with melted butter. The batter will be thick.
- Combine remaining ¼ sugar with cinnamon in a medium bowl and set aside.
- Scoop about 1 tablespoon of the batter into the hot oil and fry until golden brown on all sides. Remove the donuts with a slotted spoon and drain the excess oil on a paper towel. Toss the donuts in the cinnamon sugar and repeat with the remaining batter.
- Serve the donuts warm with apple cider caramel.
Notes
The apple cider caramel sauce can be made up to 3 days in advance.
