Apple Pie Donut Holes

 

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4. Stir the dough: In a medium bowl, combine the self-rising flour and the cinnamon applesauce. Mix just until you have a thick, cohesive dough. Stop when everything comes together—overmixing makes the bites dense.
5. Heat the oil: Fill a deep skillet or heavy pot with at least 2 inches of canola or vegetable oil. Heat to 350°F (use a candy or deep-fry thermometer for accuracy).
6. Portion the dough: Use a small cookie scoop or a teaspoon to portion 1-tablespoon mounds. Keep them roughly uniform so frying time is consistent.
7. Fry in batches: Gently drop 3–4 dough mounds into the hot oil. Don’t overcrowd the pan. Fry 2–3 minutes per side until golden brown and puffed.
8. Drain: Remove with a slotted spoon and place on a paper towel–lined plate to drain. Let them cool 1–2 minutes so they finish setting.
9. Coat while warm: Roll each still-warm donut hole in cinnamon sugar until fully coated. The warmth helps the sugar adhere.
10. Serve immediately: These are best warm for the crisp exterior and pillowy inside.

Best ways to enjoy it

Serve these warm with simple, comforting pairings:

• A scoop of vanilla ice cream and a drizzle of caramel for dessert.
• A small ramekin of warm apple butter or salted caramel for dipping.
• For brunch, plate them next to a pot of strong coffee or chai tea.
• Make a kid-friendly platter: stack them in a bowl with mixed fruit and mini paper cones for dipping.

Storage and reheating tips

• Short-term: Store cooled donut holes in an airtight container at room temperature for up to 24 hours. Fried goods lose crispness quickly, so consume sooner rather than later.
• Refrigeration: If you must keep them longer, refrigerate for up to 2 days. Refrigeration will make them softer; re-crisp in the oven.
• Freezing: Freeze uncoated donut holes on a sheet tray until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 8–10 minutes to regain crispness. Do not freeze coated donut holes — the sugar will clump.
• Food safety: Don’t leave fried foods out more than 2 hours at room temperature. If reheating leftovers, heat until hot throughout (165°F recommended for leftovers).

Helpful cooking tips

• Test first: Fry one or two to confirm oil temperature and frying time. Adjust the heat if they brown too quickly.
• Keep it warm and level: Use a heavy pot or deep skillet to maintain steady oil temperature. A shallow pan will cause wild temperature swings.
• Work quickly but gently: Use a small scoop for uniform size. Smaller bites cook faster and stay tender inside.
• Roll while warm: Coat in cinnamon sugar immediately so it sticks. If they cool completely, warm them briefly in the oven first.
• Want to try a different device? For a crisp result without deep-frying, an air fryer can work—experiment with 350°F for 6–8 minutes, shaking halfway. For more air-fryer dessert ideas, look at this guide to similar treats: .

Creative twists

• Glazed apple pie holes: skip the cinnamon sugar and dip warm holes in a simple sugar glaze (powdered sugar + milk + vanilla).
• Filled centers: after frying, inject a small spoonful of apple butter or dulce de leche into each hole with a piping bag and narrow tip.
• Pumpkin-spiced version: swap the cinnamon applesauce for pumpkin spice applesauce or add 1/2 teaspoon pumpkin pie spice to the dough.
• Gluten-free: use a store-bought self-rising gluten-free flour blend—expect slightly different texture and fry time.
• Baked option: press dough into mini muffin tins and bake until golden for a lower-fat version, though texture will be less airy than fried.

Common questions

Q: Can I bake these instead of frying?
A: Yes. Baking will produce a softer, cake-like bite rather than a crisp exterior. Press into greased mini muffin tins and bake at 350°F for about 10–12 minutes, watching for golden edges.

Q: What if my dough is sticky or too dry?
A: Sticky dough: dust your hands with flour and work quickly, or chill the dough for 10–15 minutes. Too dry: add a teaspoon of applesauce at a time until it comes together.

Q: How can I tell when the oil is the right temperature?
A: Use a thermometer—350°F is ideal. Without one, drop a tiny piece of dough in; it should sizzle and rise to the surface steadily without browning instantly.

Q: Are they safe for kids to eat right after frying?
A: They’ll be hot inside. Let them cool 1–2 minutes after frying and test one before serving to children. Rolling in sugar while just-warm helps cooling and gives an even coat.

Ingredients

 

Dough

• 1.5 cups self-rising flour or use a substitute with all-purpose flour and baking powder
• 3/4 cup cinnamon applesauce unsweetened applesauce works too

For frying

• 2 inches canola or vegetable oil for frying; use oil with a high smoke point

For coating (optional)

• 1/3 cup granulated sugar mix with 1–2 teaspoons ground cinnamon for coating

Method

 

Preparation

1. In a medium bowl, combine the self-rising flour and the cinnamon applesauce. Mix just until you have a thick, cohesive dough.
2. Fill a deep skillet or heavy pot with at least 2 inches of canola or vegetable oil and heat to 350°F.

Frying

1. Use a small cookie scoop or a teaspoon to portion 1-tablespoon mounds of dough.
2. Gently drop 3–4 dough mounds into the hot oil and fry for 2–3 minutes per side until golden brown and puffed.
3. Remove with a slotted spoon and place on a paper towel–lined plate to drain.

Coating

1. While warm, roll each donut hole in cinnamon sugar until fully coated.
2. Serve immediately for the best texture.

Nutrition

Serving: 1gCalories: 80kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 50mgSugar: 3g

Notes

Store cooled donut holes in an airtight container at room temperature for up to 24 hours. You can refrigerate for up to 2 days or freeze uncoated donut holes for up to 1 month.