Lazy Gluten Free: Gluten-Free Apple Cider Doughnut Holes

Gluten-Free Apple Cider Doughnut Holes


I've been meaning to make gluten free doughnuts for quite some time now, but haven't gotten around to it yet. Obviously, it's a bit more of an undertaking than this lazy girl typically prefers. However, when I came across this recipe for Apple Cider Doughnut Holes, it looked fairly easy and manageable, and it proved to be just that. 


These "doughnut holes" are made in mini muffin pans, so there's no rolling or shaping of the dough, which eliminates any frustration. Also, they're baked and not fried, which is a huge bonus in the calorie department. I converted the original recipe by simply using the new King Arthur Gluten Free All-Purpose Baking Mix (which I also wanted to try out). And as is my typical way, I think I only measured out half the ingredients, so you don't have to worry about messing this recipe up since mine turned out great. I was pleasantly surprised at the moistness of the recipe and the robust flavor. You seriously can't eat just one!


Gluten-Free Apple Cider Doughnut Holes

You will need:
[Dough]:
2 cups King Arthur Gluten-Free All-Purpose Baking Mix (GF flour should work too)
1-1/2 teaspoons baking powder
1-1/2 teaspoon baking soda
2 teaspoons cinnamon
dash salt
1 large egg
2/3 cup brown sugar
1/2 cup Musselman's Apple Butter (naturally GF!)
1 teaspoon vanilla extract
1/3 cup honey
1/3 cup sour cream 
2 tablespoons canola oil

[Topping]:
2-3 tablespoons butter, melted
1/2 cup sugar
1 tablespoon ground cinnamon

Preheat oven to 400F. Spray two 24-cup mini muffin pans with nonstick cooking spray.

1) In a medium sized bowl, combine baking mix/flour, baking powder, baking soda, cinnamon, and salt. Mix well.

2) In the bowl of an electric mixer, combine egg, brown sugar, apple butter, vanilla, honey, sour cream, and oil. Mix on medium for about 1 minute.

3) Add dry ingredients to wet ingredients and mix for about 1-2 minutes. Do not over-mix, some lumps are just fine.

4) Using a tablespoon or tablespoon-sized cookie scoop, fill each muffin cup with a leveled spoonful, so each cup is about 3/4 full. Don't overfill.

5) Bake for 9-12 minutes (I baked for 9, but oven temps vary). Remove from oven and cool on a wire rack. 

6) In one bowl, melt the butter. In another, combine sugar and cinnamon. Set aside.

7) While doughnut holes are still warm, coat the tops and sides of each with melted butter using a pastry brush, and then roll in the cinnamon sugar mixture to coat (you can omit the butter if you wish as the sugar will stick to the warm doughnut). Serve warm. 


Adapted from Jessica Sanders Baked Apple Cider Donut Holes