Irresistible Apple Brandy Donut Holes: A Step-by-Step Recipe
Warm spices and sweet glaze transform fried dough into pillowy bites made for sharing.
If you’ve always craved the perfect bite-sized treat rich in apple flavor with a grown-up twist, look no further! Apple brandy donut holes are the answer—light, tender, and boasting a blast of autumn-inspired flavor, these fried morsels deliver just the right balance of sweet, spice, and a subtle, sophisticated hit of apple brandy. Whether it’s for a crisp weekend breakfast, a festive holiday spread, or a tasty snack to enjoy with coffee, this recipe walks you through every step of creating bakery-quality donut holes at home.
Why We Love These Donut Holes
- Apple-Packed Flavor: Real apple cider and apple brandy combine for double the fresh apple experience.
- Tender and Moist: The secrets in the mix—apple butter and a splash of sour cream—keep each bite pillowy and soft.
- Spice and Everything Nice: Cinnamon and nutmeg warm up the palate, echoing classic autumn desserts.
- Unique Glaze: An apple cider and confectioners’ sugar glaze adds a glossy, flavorful finish. A clever hit of spice brings the whole experience together.
- Easy Basics, Impressive Results: The technique is simple—if you can mix, scoop, and fry, you’re already halfway there.
Apple Brandy Donut Holes: What Sets Them Apart?
Traditional donut holes are a beloved treat, but adding apple brandy and cider kicks things up a notch. Apple cider provides both moisture and tang, enhancing the fluffiness of the doughnuts, while apple brandy contributes depth and complexity—an unmistakable autumnal aroma and flavor that elevates these treats far above ordinary donut holes. These additions create a donut hole that is equally at home at a brunch buffet, holiday breakfast, or served as a playful dessert for grownups. The recipe also calls for a cider-based glaze, amplifying the apple aromas and locking in the classic donut shop shine.
Key Ingredients: The Building Blocks of Flavor
| Ingredient | Purpose | Tips |
|---|---|---|
| Apple cider | Provides apple flavor and gentle acidity to the dough and glaze. | Use fresh, unfiltered cider for best flavor. |
| Apple brandy (Calvados or similar) | Adds depth, aroma, and a grown-up kick. | Can substitute with regular brandy, but apple brandy is preferred. |
| Apple butter | Provides concentrated apple flavor and moistness to the dough. | Store-bought or homemade both work well. |
| Sour cream | Keeps the dough tender and moist. | Full-fat for best results. |
| Spices (cinnamon, nutmeg) | Classic fall flavors that complement the apple notes. | Freshly grated nutmeg adds intense aroma. |
| Confectioners’ sugar | Creates a smooth, glossy glaze for the donut holes. | Sift to prevent lumps. |
Kitchen Equipment You’ll Need
- Deep Fryer or Dutch Oven: For frying the donut holes evenly and safely.
- Thermometer: Ensures you maintain the perfect frying temperature (about 350°F/177°C).
- Cookie Scoop or Two Spoons: For portioning uniform donut holes.
- Wire Rack: Allows excess glaze and oil to drip off.
- Slotted Spoon or Spider: For removing donut holes from the hot oil.
The Recipe: How to Make Apple Brandy Donut Holes Step by Step
Reducing the Apple Cider
The first key step is reducing the apple cider. Boiling it down concentrates its flavors, making the final donut holes taste intensely apple-y without excess moisture that would make the dough heavy or soggy.
- In a small saucepan over medium heat, simmer your apple cider until it’s reduced by half. Start with 1 cup if you need 1/2 cup reduction, for example—this should take around 10–15 minutes.
- Cool the reduced cider to room temperature before mixing with the dough.
Mixing the Doughnut Batter
This dough is not yeasted—it’s a cake-style donut, quick to make and fry. Ingredients should be at room temperature for best results.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg).
- In a separate large bowl, whisk together cooled reduced apple cider, apple butter, apple brandy, sour cream, egg, melted butter (or oil), and brown sugar.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overwork—the aim is a thick, slightly sticky batter.
- Let the batter rest for 10–15 minutes. This helps hydrate the flour and lets the flavors meld.
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Frying the Donut Holes
- Pour neutral oil (like canola or vegetable oil) into your heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat until the oil reaches 350°F (177°C).
- Using a cookie scoop or two spoons, drop heaping tablespoonfuls of batter into the hot oil. Fry only a few at a time to prevent the temperature from dropping too much.
- Fry for 2–3 minutes per side, turning as needed for even browning. Donut holes should puff and become deep golden brown.
- Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain.
Making the Spiced Cider Glaze
- Whisk together 2 to 3 tablespoons of the reduced apple cider with confectioners’ sugar, a pinch of salt, and a bit more cinnamon or nutmeg to taste. The glaze should be thick but pourable; adjust with extra cider or sugar as needed.
- Dip each still-warm donut hole in the glaze, turning to coat completely.
- Place glazed donuts back on the wire rack to set for at least 10–15 minutes, until the glaze is crackly and dry to the touch.
Recipe Tips for Perfect Donut Holes
- Keep Dough Chilled Moist: Don’t let it warm up so much that the batter becomes runny.
- Monitor Temperature Faithfully: If your oil drops below 340°F, donuts soak up oil; above 360°F, the outsides burn before the insides cook through.
- Don’t Overmix: Overworking the dough makes donuts tough. Light mixing keeps your crumb tender.
- Work in Batches: Crowding the pot drops oil temp and yields greasy donuts.
- Use a Cookie Scoop: Ensures even size and helps every hole cook at the same rate.
Serving Suggestions
Donut holes are best enjoyed fresh and slightly warm, with glaze just set. Here are a few ways to take them over the top:
- Stack on a cake stand for a stunning brunch centerpiece.
- Serve with a mug of hot cider, coffee, or spiced tea.
- Pair with whipped cream, apple compote, or a scoop of vanilla ice cream for dessert.
- Add a pinch more cinnamon sugar for decorative sparkle.
Storing and Reheating
- Room Temperature: Store in an airtight container for up to 2 days. They’re best the same day but stay moist for 24–36 hours.
- Rewarm: Briefly microwave or warm in a low oven (325°F/163°C) for 3-5 minutes to restore tenderness.
- Do Not Refrigerate: They’ll become dense and stale faster in the fridge.
Frequently Asked Questions (FAQs)
Can I make these donut holes without alcohol?
Yes! Simply omit the apple brandy and add an extra tablespoon of cider for a family-friendly version.
Can I bake instead of fry these donut holes?
This recipe is designed for frying, which produces the signature texture and flavor. Baking won’t yield the same crisp exterior and tender interior, but you could experiment using a mini muffin tin, brushing them lightly with butter before baking at 350°F for 12–15 minutes.
What’s the best type of apple brandy to use?
Calvados (French apple brandy) is ideal for its smooth apple aroma. Domestic apple brandies or even a splash of apple liqueur can also work.
Do I need a stand mixer to make the batter?
No stand mixer is required! The batter comes together quickly with a whisk and spatula.
Why do I need to reduce the apple cider?
This intensifies the apple flavor and prevents the batter from becoming too watery, which could result in dense, oil-soaked donuts.
Conclusion: Your New Favorite Fall Treat
Few things evoke autumn like the smell of spiced, apple-forward treats frying up in the kitchen. These apple brandy donut holes are bite-sized rounds of joy, combining familiar flavors of cider, cinnamon, and nutmeg with a sophisticated apple brandy twist. They’re quick and approachable—the perfect project for a holiday brunch, a cozy morning indoors, or a show-stopping dessert tray. Whether you serve them simply glazed or stacked high for a crowd, they’ll disappear fast and leave everyone ready for more. Happy frying!
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