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The KILIG Kitchen · Breakfast & Brunch
Apple Cider Doughnut Holes
VNF
Ingredients
- Flour - 1½ cups (180 g)
- Sugar - 2 tbsp (25 g)
- Baking powder - 2 tsp (8 g)
- Baking soda - ½ tsp (2 g)
- Salt - ½ tsp (3 g)
- Nutmeg - pinch
- Buttermilk - ¼ cup + 2 tbsp (90 ml)
- Apple cider - 2 tbsp (30 ml)
- Egg - 1
- Oil - for brushing
- Glaze:
- Powdered sugar - ½ cup (60 g)
- Applesauce - 2 tbsp (30 g)
- Vanilla - ¼ tsp (1 ml)
- Salt - pinch
Method
- Mix dry and wet ingredients separately; combine to form a thick batter.
- Scoop small portions onto foil-lined tray.
- Brush lightly with oil.
- Air Fry at 175°C for 6 min, until golden.
- Dip warm doughnuts in glaze and cool slightly.
Chef's Notes
Crisp outside, tender inside - no deep-fry mess.
Serving Suggestions
Pile onto a plate and drizzle extra glaze.