Mulled Apple Cider Donut Holes

Why You’ll Love This Recipe

I like this recipe because it combines the classic texture of sour cream cake donuts with the seasonal flavors of mulled cider. Frying them into bite-sized pieces makes them perfect for sharing—or for snacking one after another. The glaze ties everything together, balancing sweetness with that subtle cider tang. These donut holes feel festive but are surprisingly easy to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Sour Cream Cake Donuts
3 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 cup granulated sugar
2 eggs
1/3 cup butter, melted
1 tsp vanilla
1 tsp orange zest
1/2 cup sour cream
1/2 cup mulled apple cider
Canola oil for frying

Mulled Apple Cider Glaze
3 1/2 cups icing sugar
1 tbsp maple syrup
1 tbsp corn syrup
1/2 tsp vanilla
1/2 cup mulled apple cider

Directions

To make mulled apple cider, I bring 750 mL apple cider and mulling spices to a gentle boil in a saucepan. I cook for 20–30 minutes, strain out the spices, and let it cool.

For the donuts, I whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and make a well. In another bowl, I beat eggs, sugar, vanilla, and orange zest until pale. I slowly mix in melted butter. I combine sour cream and mulled cider, then add it gradually into the egg mixture. I fold the wet mixture into the dry until just combined.

I wrap the dough in plastic and refrigerate for at least 1 hour. Once chilled, I roll the dough to 1/2-inch thickness, cut out circles with a small cookie cutter, and set them aside.

I heat 2 inches of oil in a heavy pot to 350°F. I fry 5–10 donut holes at a time, cooking until golden brown—about 1 minute per side. I remove them with a slotted spoon and let them cool on a wire rack lined with paper towels.

For the glaze, I whisk icing sugar, maple syrup, corn syrup, vanilla, and mulled cider until smooth. I toss the cooled donut holes in the glaze, then place them on a rack to let excess glaze drip off.

Servings and Timing

This recipe makes about 50 donut holes.
Prep Time: 45 minutes (plus chilling time)
Cook Time: 30 minutes
Total Time: About 1 hour 15 minutes (excluding chilling)

Variations

Sometimes I roll the glazed donut holes in cinnamon sugar for an extra crunch. For a richer glaze, I use brown sugar instead of maple syrup. I’ve also added a pinch of cardamom to the dough for more spice depth. If I want smaller batches, I halve the recipe without issues.

Storage/Reheating

I keep the donut holes in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. To reheat, I place them in a 300°F oven for 5 minutes to refresh. I don’t recommend freezing them after glazing, but unglazed donut holes freeze well for up to 2 months—once thawed, I dip them in fresh glaze.

FAQs

Can I bake these instead of frying?

Yes, I bake them at 350°F for about 10–12 minutes, though frying gives the best texture.

Do I have to chill the dough?

Yes, chilling makes it easier to handle and helps the donuts keep their shape.

Can I make the cider in advance?

Yes, I prepare the mulled cider a day before and refrigerate it until ready to use.

What oil is best for frying?

I prefer canola oil for its neutral flavor and high smoke point.

Can I make bigger donuts instead of holes?

Yes, I cut larger circles and fry them slightly longer, about 2–3 minutes per side.

How do I know when the oil is hot enough?

I use a thermometer to keep it around 350°F; too hot or too cool affects texture.

Can I use store-bought cider without mulling it?

Yes, but mulling enhances the flavor and makes them taste special.

Can I skip the glaze?

Yes, I sometimes toss them in cinnamon sugar right after frying instead.

How long do these stay fresh?

They’re best the day they’re made, but still tasty for 1–2 days afterward.

Can I freeze the dough?

Yes, I wrap it tightly and freeze for up to 2 months. I thaw overnight in the fridge before rolling and frying.

Conclusion

I love making these Mulled Apple Cider Donut Holes because they’re the perfect mix of festive, cozy, and indulgent. The spiced cider gives them a unique flavor that sets them apart from regular donuts, and the glaze makes them shine. They’re always a hit whether I’m making them for a fall gathering or just treating myself.