Baked Apple Cider Donut Holes

Recipe by:
Sara Mellas @sara.mellas
PREP
10 minutes
TOTAL TIME
30 minutes
SERVINGS
Yields 20 donut holes
1 3/4 Cups Krusteaz Buttermilk Pancake Mix
1 (3/4-Ounce) Packet instant apple cider powder
1/3 Cup Apple cider
3 Tbsp Salted butter, melted
1 Tbsp Canola oil
1 Large egg
Apple Cider Sugar Coating:
1 Cup Powdered sugar
1 (3/4-Ounce) Packet instant apple cider powder
1 Tsp Ground cinnamon
STEP 1

Preheat the oven to 350° F. Spray a 20-cavity donut hole pan with nonstick
cooking spray

STEP 2

Place all ingredients for the donuts in a large mixing bowl. Whisk until smooth
and combined. The batter will be somewhat thick.

STEP 3

Transfer the batter to a large piping bag (or gallon-sized Ziploc bag). Snip the
corner of the bag to create a 1/2-inch opening.

STEP 4

Pipe the batter into the donut hole cavities, filling each 3/4-full. Transfer the pan
to the middle rack of the oven.

STEP 5

Bake for 10 to 12 minutes, until the donut holes are puffed and golden brown. Remove the pan from the oven. Allow the donut holes to cool while you prepare the coating.

STEP 6

Place the powdered sugar, apple cider powder, and cinnamon in a mixing bowl and stir to combine.

STEP 7

Carefully remove the donut holes from the pan. Roll each through the powdered sugar to coat and transfer to a serving plate. Enjoy!

Leftover donut holes may be stored in an airtight container at room temperature for up to 3 days.

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