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- 1 cup apple cider - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - 1 large egg - ½ cup buttermilk - 3 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract - ½ cup granulated sugar (for rolling) - 1 teaspoon ground cinnamon (for rolling) - 1 cup brown sugar - ½ cup heavy cream - ¼ cup unsalted butter - ½ teaspoon vanilla extract - Pinch of salt These ingredients make the perfect apple cider donut holes. The apple cider gives a warm flavor. The spices add a cozy touch. The rolling sugar with cinnamon is a must! The caramel dip is rich and sweet. It pairs perfectly with the warm donut holes. You will want to make this treat again and again. To start, take a saucepan and pour in 1 cup of apple cider. Heat it over medium heat until it boils. Once boiling, reduce the heat to a simmer. Let it cook for about 15 to 20 minutes. You want the cider to reduce to about ½ cup. When it’s done, let it cool slightly. Next, grab a large mixing bowl. In this bowl, combine the dry ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt Whisk these together until mixed well. In a separate bowl, beat 1 large egg. Then, add the reduced apple cider, ½ cup buttermilk, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Mix these wet ingredients until they blend nicely. Now, pour the wet ingredients into the dry mix. Gently stir until they just come together. Be careful not to over-mix! Preheat oil in a deep fryer or a large pot to 350°F (175°C). Use a small cookie scoop or your hands to form the dough into small balls, about 1 inch in size. Carefully drop them into the hot oil in small batches. Fry for about 2 to 3 minutes on each side, until golden brown. Use a slotted spoon to remove the donut holes. Let them drain on paper towels. In a small bowl, mix ½ cup granulated sugar with 1 teaspoon cinnamon. While they are warm, roll each donut hole in this sweet mixture until coated. For the caramel dip, combine in a saucepan: - 1 cup brown sugar - ½ cup heavy cream - ¼ cup unsalted butter - ½ teaspoon vanilla extract - A pinch of salt Cook this over medium heat, stirring until it reaches a gentle boil. Let it simmer for about 3 to 5 minutes. Keep stirring until it thickens. Once done, remove from heat and let it cool slightly. Now your warm apple cider donut holes are ready to enjoy with the rich caramel dip! - Optimal frying temperature Heat your oil to 350°F (175°C). This is the sweet spot. A hot oil ensures that the donut holes fry quickly. If the oil is too cold, they absorb too much oil and become greasy. If it's too hot, they brown too fast and stay raw inside. Use a thermometer to check the temperature before frying. - Avoiding dough overmixing Mix your wet and dry ingredients gently. Overmixing makes the donut holes tough. You want a light, fluffy texture. Just stir until you see no dry flour. The batter can still be a bit lumpy, and that’s okay! - Ensuring a smooth consistency When making caramel, keep stirring the mixture. This prevents burning and helps create a smooth texture. If your dip is too thick, add a splash of cream to loosen it. If it's too runny, let it simmer a bit longer to thicken. - Storing and reheating caramel dip Store leftover caramel in an airtight container in the fridge. It can last for about a week. To reheat, warm it in a saucepan over low heat. Stir as it heats to get the right consistency again. You can also add a little cream if it gets too thick. {{image_2}} You can boost the flavor of your donut holes by adding apple chunks. This gives each bite a juicy surprise. You can also try different spices. Nutmeg, allspice, or even ginger can bring a new taste. Mixing in a bit of brown sugar for rolling adds a deeper, richer flavor. You can use cinnamon sugar, but brown sugar rolls bring a unique twist. Both options are tasty! While caramel dip is a classic, chocolate dip options can be fun. Melt dark or milk chocolate for a sweet change. You can even mix in some peanut butter for a nutty twist. If you prefer something creamy, try a cream cheese dip. Blend cream cheese with a bit of powdered sugar and vanilla. This dip is smooth and tangy, perfect for your donut holes. These alternatives can make your treat even more special! To keep your donut holes fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for up to two days. If you want them to last longer, refrigerate them. They can last about a week in the fridge, but they may lose some texture. Freezing is another great option. Place the cooled donut holes in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They can last up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. Reheat them in the oven for a few minutes to restore warmth. To keep your caramel dip smooth, store it in a jar with a lid. Let it cool to room temperature before sealing. You can keep it in the fridge for up to two weeks. If the dip thickens, just reheat it gently on the stove or in the microwave. When reheating, stir it often. This ensures even heating and keeps it smooth. If it gets too thick, you can add a splash of cream to loosen it up. Enjoying that warm dip with your donut holes is always a treat! Apple cider donut holes can last up to three days when stored in an airtight container. For longer freshness, you can freeze them. Just make sure they cool completely before freezing. They will taste best when warmed up again. Yes, you can use store-bought apple cider. It saves time and still gives great flavor. Look for cider that is fresh and has no added sugars or preservatives for the best taste. If you don't have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will give you a similar tangy flavor. To make gluten-free apple cider donut holes, replace all-purpose flour with a gluten-free flour blend. Make sure the blend has added xanthan gum for better texture. Follow the same steps in the recipe. Yes, you can make donut holes in an air fryer. Preheat your air fryer to 350°F. Place the donut holes in a single layer and cook for about 8-10 minutes. Check them often to ensure they don't overcook. You can often find ready-made apple cider donut holes at local bakeries, farmers' markets, or specialty grocery stores in the fall. Check the seasonal sections, as they are popular during autumn. You can create delicious apple cider donut holes and rich caramel dip with simple ingredients. First, boil the apple cider, mix the dry and wet ingredients, then fry the holes to golden perfection. Don’t forget to coat them in cinnamon sugar! With tips to perfect your flavors and variations for dipping, these treats will impress. Store them well to keep them fresh. Enjoy making these fun snacks and share them with friends and family! Your kitchen will smell amazing, and everyone will want a bite.

Apple Cider Donut Holes with Caramel Dip

Indulge in the deliciousness of homemade Apple Cider Donut Holes with this easy recipe! Packed with the warm flavors of cinnamon and nutmeg, these fluffy treats are perfectly complemented by a rich caramel dip. Perfect for fall gatherings or cozy weekends, grab your ingredients and get ready to delight your friends and family. Click through to explore the full recipe and enjoy every bite! #AppleCiderDonutHoles #FallBaking #HomemadeTreats #DessertRecipes
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Ingredients
  

1 cup apple cider

1 ½ cups all-purpose flour

½ cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 large egg

½ cup buttermilk

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

½ cup granulated sugar (for rolling)

1 teaspoon ground cinnamon (for rolling)

For the Caramel Dip:

1 cup brown sugar

½ cup heavy cream

¼ cup unsalted butter

½ teaspoon vanilla extract

Pinch of salt

Instructions
 

In a saucepan, bring the apple cider to a boil over medium heat. Reduce to a simmer and let it cook until it reduces to about ½ cup (approximately 15-20 minutes). Let cool slightly.

    In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

      In another bowl, beat the egg, then add the reduced apple cider, buttermilk, melted butter, and vanilla extract. Mix until well combined.

        Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not over-mix.

          Preheat your oil in a deep fryer or large pot to 350°F (175°C). Use a small cookie scoop or your hands to form small balls of dough (about 1 inch in diameter).

            Carefully drop the donut holes into the hot oil in small batches. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

              In a separate small bowl, mix together ½ cup granulated sugar and 1 teaspoon cinnamon. Roll each warm donut hole in this mixture until well coated.

                For the caramel dip, combine brown sugar, heavy cream, butter, vanilla extract, and salt in a saucepan. Cook over medium heat, stirring until the mixture comes to a gentle boil. Let simmer for 3-5 minutes, constantly stirring until thickened. Remove from heat and allow to cool slightly.

                  Serve the warm apple cider donut holes with the caramel dip on the side.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 24 donut holes