Gluten Free Apple Cider Donut Holes
These gluten free apple cider donut holes have chunks of apple folded into the batter and are rolled in a cinnamon sugar after coming out of the oven. It tastes like Fall in every bite!
- 1/2 cup apple cider
- 2 tbsp butter softened
- 1/4 cup granulated sugar
- 1 egg
- 1/4 cup milk
- 2 cups gluten free flour blend plus additional for dusting
- 1/2 tsp xanthan gum if your blend doesn't already contain it
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 apple diced (about 1 cup)
- 2 tbsp butter melted (for topping)
- 1 tbsp cinnamon for dusting
- 1 cup sugar for dusting
- In a small saucepan over high heat, heat the apple cider. Bring to a boil and allow the cider to reduce by half. Set aside to cool.
- In a mixing bowl, cream together butter and sugar.
- Then, add in the egg, cider and milk. Beat until smooth. Set aside.
- In a separate bowl, combine the flour, xanthan gum (if using), baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir half of the dry ingredients into the wet ingredients.
- Fold in the diced apple and then stir in the remaining flour mixture.
- Flour a square of parchment paper.
- Place the dough in the center of the parchment paper. Flour the top of the dough and using your hands pat it down into a disk about 1/2 inch thick. Wrap it in the parchment paper and put it in the freezer for 10-15 to make it firm.
- Preheat oven to 425 degrees Fahrenheit.
- Take the dough out of the freezer and cut either donut shapes or donut hole shapes using a cookie cutter or biscuit cutter.
- Transfer each donut or donut hole to baking sheet lined with parchment paper. Bake for 10 minutes.
- In the meantime, in a small bowl, combine cinnamon and sugar.
- When the donuts are out of the oven, dip them in the bowl with the melted butter and the roll them in the cinnamon sugar mixture. Set on a wire rack to dry and cool.
- Store in an airtight container. They will be best the day that they are made.