Best Baked Apple Doughnut Holes Recipes

APPLE CINNAMON BAKED DOUGHNUT HOLES

Steps:

• Pre-heat your oven to 375 degrees.
• In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
• In a separate bowl, whisk the egg, milk, melted butter and vanilla extract. Set the wet and dry ingredients aside while you do some apple grating.
• Peel your apple and grate it using the large holes on a box grater. (If you don't have a box grater, relax. Just use a sharp knife to chop your apple very finely.) Use your hands to squeeze as much of the juice from the grated apple as you can, and add the squeezed grated apple to the dry ingredients.
• Fold the wet ingredients into the dry ingredients until just combined. DO NO OVER-MIX, people. (Over-mixing creates overly dense doughnuts.)
• Spray the mini muffin tin and evenly distribute the doughnut batter amongst the wells. (You should have enough for about 14 doughnut holes.)
• Bake your doughnut holes for 10-12 minutes until they are lightly browned. Allow the doughnut holes to cool for 1-2 minutes before removing them from the tin and place them on a rack to cool for at least 10 minutes.
• While your doughnut holes are cooling, prepare the topping. In a small pan melt the butter and set aside to cool. In a separate bowl, combine the cinnamon and sugar.
• When the doughnuts holes are cool, coat each one with butter (you can dip them in the butter or use a pastry brush) and then roll it in the cinnamon-sugar mixture. Don't skimp on the cinnamon-sugar, friends. You want a really solid coating. Serve immediately.

BAKED APPLE CIDER DONUT HOLES

Steps:

• Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to 1/2 cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter.
• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan, a super mini muffin pan or a donut pan with non-stick cooking spray and set aside.
• In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.
• Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain.
• Pour the batter by the teaspoon into the prepared muffin pans about 3/4s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes.
• In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon-sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar.

APPLE CIDER DOUGHNUT HOLES

Steps:

• In a small bowl, mix sugar, cinnamon and, if desired, nutmeg., In a large bowl, beat sugar and shortening until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with cider., In a large cast-iron or electric skillet, heat oil to 350°. Carefully drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes. Toss in spiced sugar.

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

DOUGHNUT HOLES 5 WAYS

Steps:

• In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the Coating Flavors into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.
• Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.