Apple Cider Donut Holes With Caramel Glaze

I’ve been perfecting these apple cider donut holes for years, and I can confidently say they’re the ultimate fall treat. The secret lies in reducing fresh apple cider until it’s intensely concentrated, creating a flavor that’s far superior to anything you’ll find at a bakery. When paired with my silky caramel glaze, these bite-sized gems become something truly special—but there’s a particular technique that makes all the difference.

Recipe

I can promise you with absolute certainty that these apple cider donut holes will become your new fall obsession—they’re impossibly tender, perfectly spiced, and taste like autumn in every single bite.

What makes these special isn’t just the warm cinnamon and nutmeg that fills your kitchen while they’re frying, but the secret splash of real apple cider that gets reduced down and folded right into the batter, creating an incredibly moist texture and that deep, concentrated apple flavor you just can’t fake with artificial extracts.

I’ve been perfecting this recipe for years, testing batch after batch until I found the exact balance of spices and the perfect frying temperature that gives you a golden, crispy exterior that gives way to the most pillowy-soft interior.

Each little sphere gets rolled in cinnamon sugar while still warm, creating this amazing contrast between the sweet, slightly crunchy coating and that tender, cake-like center that practically melts in your mouth.

The best part? These come together in under 30 minutes, so you can have fresh, bakery-quality donut holes sitting on your counter faster than you could drive to the nearest cider mill, and trust me, once you taste how much better homemade can be, you’ll never want store-bought again.

Ingredients

These apple cider donut holes capture that perfect fall flavor with ingredients that work together like magic. The secret is in the apple cider reduction—simmering it down concentrates those sweet, tangy notes that make these treats irresistible.

Don’t even think about skipping this step or using apple juice as a shortcut; reduced apple cider is your flavor powerhouse and absolutely non-negotiable.

For the Donut Holes:

• 2 cups all-purpose flour – The foundation that gives these their perfect tender crumb
• 1/2 cup granulated sugar – Just enough sweetness without overwhelming the apple flavor
• 2 teaspoons baking powder – Your lift and fluffiness factor
• 1 teaspoon cinnamon – The warm spice that screams autumn
• 1/2 teaspoon nutmeg – Adds that cozy depth (freshly grated is chef’s kiss, but ground works)
• 1/2 teaspoon salt – Balances everything and makes flavors pop
• 1/2 cup reduced apple cider – The star ingredient! Simmer 1 cup down to 1/2 cup for concentrated flavor
• 1/3 cup whole milk – Creates moisture and richness (buttermilk works too for tang)
• 1 large egg – Binds everything together
• 3 tablespoons melted butter – Adds richness without making them heavy
• 1 teaspoon vanilla extract – Enhances all the other flavors

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar – The sweet coating base
• 1 tablespoon cinnamon – Go heavy here for that classic donut shop experience
• 3 tablespoons melted butter – Helps the cinnamon sugar stick perfectly

Pro substitutions: No apple cider? Apple juice simmered with a splash of apple cider vinegar works in a pinch. Out of nutmeg? Add extra cinnamon or try a pinch of cardamom for something special.

How to Make the Best Bite-Sized Fall Treats

Heat your oil to 350°F and set up your coating station.

Start by heating about 3 inches of oil in a heavy-bottomed pot or deep fryer—this depth guarantees even cooking without crowding. Use a candy thermometer to maintain steady temperature; too hot and your donut holes will brown outside before cooking through, too cool and they’ll absorb excess oil.

While the oil heats, mix your cinnamon sugar coating in a shallow bowl and have it ready nearby.

Whisk together all dry ingredients in a large bowl.

Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in one bowl, whisking thoroughly to eliminate any lumps. This step distributes the leavening evenly and prevents pockets of baking powder that could create uneven rising. The spices get perfectly incorporated now rather than creating streaky flavors later.

Mix wet ingredients separately, securing apple cider is at room temperature.

Whisk together apple cider, melted butter, egg, and vanilla in a separate bowl until smooth. Room temperature cider mixes more easily and won’t cause the melted butter to seize up into chunks. If your cider is cold, let it sit out for 30 minutes or warm it gently in the microwave for 20 seconds.

Fold wet ingredients into dry ingredients with minimal mixing.

Pour the wet mixture into the flour mixture and gently fold together using a rubber spatula or wooden spoon. Stop mixing the moment you no longer see dry flour streaks—overmixing develops the gluten and creates tough, dense donut holes instead of tender ones. The batter should look slightly lumpy, and that’s perfect.

Test oil temperature with a small piece of dough first.

Drop a tiny bit of batter into the oil to confirm it’s ready—it should sizzle immediately and float to the surface within a few seconds. If it sinks or doesn’t sizzle, the oil needs more time to heat. This test prevents ruining your first batch and gives you confidence in your oil temperature.

Scoop uniform portions using a small cookie scoop or spoons.

Use a 1-tablespoon cookie scoop for perfectly round, evenly-sized donut holes that cook at the same rate. If using spoons, keep portions consistent—about the size of a large marble. Wet your scoop or spoons with water between scoops to prevent sticking, and work quickly to maintain oil temperature.

Fry in small batches, turning once during cooking.

Add 6-8 donut holes at a time to avoid overcrowding, which drops oil temperature and creates greasy results. Fry for 2-3 minutes total, gently turning them halfway through when the bottom half is golden brown. They’ll turn themselves if the oil is at the right temperature, but a gentle nudge with a slotted spoon helps secure even browning.

Drain briefly, then toss in cinnamon sugar while still warm.

Transfer cooked donut holes to a paper towel-lined plate for just 30 seconds—long enough to absorb excess oil but not long enough to cool down. Roll them immediately in the cinnamon sugar mixture while they’re still warm and slightly tacky; this guarantees the coating sticks beautifully instead of falling off.

Chef Tips

Since apple cider donut holes can go from perfect to overcooked in seconds, I’ve learned that maintaining consistent oil temperature is absolutely critical—invest in a reliable candy thermometer and adjust your heat constantly.

Proper ingredient prep means having everything measured beforehand.

These baking techniques guarantee golden, fluffy results every time you make them.

Nutrition

Apple cider donut holes are a delightful fall treat, but like most fried pastries, they are calorie-dense and should be enjoyed in moderation. Understanding their nutritional content can help you make informed decisions about portion sizes and frequency of consumption.

What You’ll Love About This Recipe

These apple cider donut holes capture all the cozy flavors of fall in one perfect, poppable bite. They’re easier to make than traditional donuts, and you’ll have warm, cinnamon-sugar treats ready in no time.

Quick and beginner-friendly – No yeast, no rising time, and no fancy equipment needed. Just mix, scoop, and fry for bakery-quality results in your own kitchen.

Bursting with apple cider flavor – Real apple cider gets reduced down to concentrate those sweet, tangy notes, while warm spices like cinnamon and nutmeg make every bite taste like autumn.

Perfect for sharing – These bite-sized treats are ideal for parties, bake sales, or whenever you want to spread a little homemade happiness without the commitment of full-sized donuts.

Recipe Card

These irresistible apple cider donut holes capture all the warm, spiced flavors of fall in perfectly poppable bites. Made with reduced apple cider for concentrated flavor and rolled in cinnamon sugar while still warm, they deliver the classic taste of apple cider donuts without the need for a donut pan. Using a heavy cast aluminum base would ensure even heat distribution and prevent warping during cooking.

Ingredients:

• 1 cup apple cider
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅓ cup unsalted butter, melted
• 1 large egg
• ½ cup whole milk
• 1 teaspoon vanilla extract
• Vegetable oil for frying

For coating:

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. In a small saucepan, boil apple cider over medium-high heat until reduced to ¼ cup, about 15-20 minutes. Let cool completely.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, nutmeg, and allspice.
3. In another bowl, combine reduced apple cider, melted butter, egg, milk, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined. Don’t overmix.
5. Heat oil to 375°F in a heavy-bottomed pot or deep fryer.
6. Using a small cookie scoop or spoon, carefully drop rounded tablespoons of batter into hot oil.
7. Fry for 2-3 minutes, turning once, until golden brown on all sides.
8. Remove with a slotted spoon and drain on paper towels for 1 minute.
9. Mix coating sugar and cinnamon in a bowl. Roll warm donut holes in cinnamon sugar mixture.

Notes:

Reducing the apple cider is essential for intense flavor.

The batter should be thick but scoopable. Fry in small batches to maintain oil temperature. Coat while warm for best sugar adhesion.

Equipment:

Heavy-bottomed pot or deep fryer, candy thermometer, small cookie scoop, slotted spoon, paper towels

Time:

Prep time: 30 minutes

Cooking time: 15 minutes

Cuisine: American

Serving: Makes about 24 donut holes

Frequently Asked Questions

Can I Make These Donut Holes Without a Deep Fryer?

Yes, you can definitely make them without a deep fryer! I recommend using an air fryer for crispy results or oven baking at 375°F for a healthier alternative that’s still delicious.

How Long Do These Stay Fresh at Room Temperature?

They’ll stay fresh for 2-3 days at room temperature. For best storage tips, I recommend keeping them in an airtight container to maintain their freshness duration and prevent the caramel glaze from hardening.

Can I Freeze the Donut Holes Before Adding the Glaze?

Yes, I’d recommend freezing them unglazed. My freezing tips include cooling completely first, then storing in airtight containers for up to three months. Thaw before glaze application for best results.

What’s the Best Oil Temperature for Frying Donut Holes?

I recommend 350°F for perfectly golden donut holes. Your oil selection matters—use neutral oils like vegetable or canola. If you’re considering frying alternatives, you can bake them at 375°F for fifteen minutes instead.

Can I Substitute the Caramel Glaze With Other Toppings?

I’d recommend trying alternative dips like chocolate ganache, maple syrup, or powdered sugar. You can also explore frosting variations such as cinnamon glaze, cream cheese frosting, or simple vanilla icing for delicious results.