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!
- 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
- 3/4 c. sugar
- 1 tsp. cinnamon
- 6 Tbsp. salted butter, melted
- 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.
- Preheat oven to 350*. Spray a mini muffin pan with nonstick cooking spray. and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.
- In a separate mixing bowl, whisk together the egg, butter, and sugars until smooth. Whisk in the buttermilk, vanilla, and reduced cider.
- Pour the wet ingredients into the dry ingredient bowl and mix until just combined (do NOT over-mix).
- 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.
- 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!