Muscadine Cider Donut Holes

Muscadine Cider Donut Doles.JPG

While exploring and hiking in Southern Illinois this past weekend, we stumbled across a local orchard that was famous for apple cider donuts. We left with a gallon of muscadine cider and some amazing apple cider donuts! So I was inspired to try my hand at some fresh donut holes, but with the super sweet muscadine cider!

Pinterest Inspired


Ingredients:

  • 1 1/4 c. muscadine or apple cider
  • 2 c. all purpose flour
  • 3/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 1 large egg
  • 2 Tbsp. salted butter, melted
  • 1/2 c. light brown sugar
  • 1/2 c. sugar
  • 1/2 c. buttermilk
  • 1 tsp. vanilla

Topping

  • 3/4 c. sugar
  • 1 tsp. cinnamon
  • 6 Tbsp. salted butter, melted

Directions:

  1. In a small pot, simmer the cider over medium heat on the stove for 15-20 minutes until the cider reduces down to about 1/2 cup. Allow to cool in the refrigerator while you prepare the batter.
  2. Preheat oven to 350*. Spray a mini muffin pan with nonstick cooking spray. and set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
  4. In a separate mixing bowl, whisk together the egg, butter, and sugars until smooth. Whisk in the buttermilk, vanilla, and reduced cider.
  5. Pour the wet ingredients into the dry ingredient bowl and mix until just combined (do NOT over-mix).
  6. Pour the batter until each cup is 3/4 full and bake for 9-10 minutes. Check the center of each donut with a toothpick. If it comes out clean, the donut are done in the center. remove from the oven and allow to cool.
  7. Submerge the donut hole into the melted butter until covered and roll in the cinnamon sugar mixture. Place back onto cooling rack to allow excess cinnamon/sugar to fall.

Yields 32 donut holes.


Eat, Bork, & Be Merry!

~ Kate

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