When I was younger, in upstate NY as soon as the leaves started to change my parents would take my brother and I on a trip to go apple picking. Although we lived close to quiet a few, my mother would always say that we were going to take the 30 minute drive to Samascott Orchards because it had the best apple cider doughnuts.
When I moved to Charleston, I seriously missed the leaves changing, the crisp temperatures and of course apple picking. Don’t get me wrong – the beach in October is awesome, but it would have been nice to be closer to some apple orchards. Now in upstate SC, we are close to SO many apple orchards and I definitely take full advantage of that. My boyfriend is from Idaho, where they don’t have apple orchards, and I was able to introduce him to the wonderful world of picking your own apples 🙂 The only thing is, I swear the apple cider doughnuts in upstate NY are 110% better than what we have had in SC. I am probably biased, but it encouraged me to make my own! (Photo taken at Sky Top Orchard in Flat Rock, NC)
These apple cider doughnuts are portion controlled, as they are much much smaller than a regular doughnut and are made with whole wheat flour – increasing their full factor and antioxidants. I hope you enjoy and happy fall y’all!
Baked Whole Wheat Apple Cider Doughnut Holes
Servings: 24-30 doughnut holes
- 1.5 cups apple cider
- ¾ cups skim milk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 egg
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Cinnamon Sugar Topping
- 4 tablespoons butter + 1 tablespoon olive oil
- 1/2 cup sugar and 3 tablespoons cinnamon, combined
- Begin by bringing the apple cider to a boil, and condensing the flavor by boiling for about 15 minutes (be careful not to burn it though!)
- Preheat the oven to 350.
- Meanwhile, prepare your wet and dry ingredients. Combine the skim milk, melted butter, vanilla and egg in a small bowl. Once the apple cider is condensed, add in the cider to the wet ingredients and mix using a whisk.
- In a large mixing bowl, mix the dry ingredients: whole wheat flour, all purpose flour, sugar, baking soda, baking powder, cinnamon and salt.
- Add the wet ingredients to the dry ingredients, and combine using a whisk. The consistency should be that of waffles (thicker than pancakes).
- Using a mini-muffin tin, fill each muffin cup half way with dough. Bake for 15-18 minutes on 350.
- Remove doughnut holes from the oven and let cool. Roll in butter/olive oil mixture, followed by the cinnamon sugar mixture and allow to cool on a cooling rack.
- Repeat steps 6-8 until all of the dough is used up – and enjoy!!