Air Fryer Apple Cider Doughnut Holes
Air Fryer Apple Cider Doughnut Holes are light, fluffy mini doughnuts flavoured with apple cider, buttermilk, and nutmeg. A simple applesauce glaze gives these quick homemade treats plenty of autumn flavour.
Equipment
- Ice Cream Scoop, 1-Ounce
- medium mixing bowl
- Silicone Pastry Brush
- Small mixing bowl
- Silicone spatula
- wire cooling rack
- Whisk
Ingredients
For the Doughnut Holes
- 1½ cups All-Purpose Flour
- 2 tablespoons Apple Cider hard or nonalcoholic and chilled
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ cup plus 2 tablespoons Buttermilk chilled
- 1 large Egg lightly beaten
- 2 tablespoons Granulated Sugar
- ½ teaspoon Kosher Salt
- 1 pinch Nutmeg freshly grated
- Vegetable Oil for brushing
For the Applesauce Glaze
- 2 tablespoons Applesauce unsweetened
- 1 pinch Kosher Salt
- ½ cup Powdered Sugar
- ¼ teaspoon Vanilla Extract
Instructions
- Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and nutmeg together in a medium mixing bowl.
- Add the chilled buttermilk, apple cider, and beaten egg.
- Stir gently with a silicone spatula until the dough just comes together.
- Do not continue mixing once no dry patches of flour remain.
- Preheat the air fryer to 350°F (177°C).
- Use a 1-ounce ice cream scoop or 2 tablespoons to divide the dough into 10 equal portions.
- Drop the portions into the air fryer basket, leaving space between them for airflow.
- Lightly brush the tops with vegetable oil.
- Air fry at 350°F (177°C) for approximately 6 minutes.
- Check that the doughnut holes are golden brown, fluffy, and cooked through in the centre.
- Transfer them to a wire cooling rack.
- Let the doughnut holes cool completely before glazing.
- Place the powdered sugar, unsweetened applesauce, vanilla extract, and kosher salt in a small mixing bowl.
- Stir until the glaze is completely smooth.
- Dip the top of each cooled doughnut hole into the applesauce glaze.
- Return the glazed doughnut holes to the wire cooling rack.
- Let them stand until the glaze has set.
- Serve at room temperature.
- For warm doughnut holes, prepare the glaze while they cook and serve it separately as a dipping sauce.
Notes & Wine Advice
Serving Suggestions
Serve the doughnut holes with coffee, tea, hot chocolate, or warm apple cider. They make an easy autumn breakfast, brunch treat, or afternoon snack. For the best texture, serve them on the day they are prepared, after the applesauce glaze has had time to set.Recipe Notes
Keep the buttermilk and apple cider chilled until needed. Mix the dough only until it comes together because overmixing can make the doughnut holes firm. Leave enough space between the portions in the basket so the circulating hot air can cook them evenly.Variations
Add ground cinnamon, allspice, ginger, or an extra pinch of nutmeg to the flour mixture. For a cinnamon-sugar coating, brush the warm doughnut holes lightly with melted butter and roll them in cinnamon sugar instead of adding glaze. Pear purée can replace the applesauce.Storage
Store cooled doughnut holes in an airtight container at room temperature for up to two days. Keep glazed pieces in a single layer so they do not stick together. Refresh unglazed doughnut holes briefly in the air fryer before serving, then add fresh glaze.Wine Advice
A lightly sparkling Moscato d’Asti complements the apple, vanilla, and nutmeg without overpowering the delicate doughnuts. For a drier pairing, choose an aromatic Riesling with fresh apple notes and lively acidity.Nutrition values
Calories: 280 kcal | Carbohydrates: 55 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 650 mg | Sugar: 21 g