After a few days of slicing vegetable rolls (that are brilliantly made with vegetable purees as opposed to seaweed), I attended to the needs to smell cinnamon and feel fall through flour as much as possible at home, and use some of the apple cider I bought from the farm. I had so many things on the list, I decided to start with something simple, something no one would turn down at 4 o'clock in the afternoon on a warm but grey Monday with a cup of strong coffee: baked apple cider donut holes. You don't need a donut pan to make these; a mini muffin pans are great, and you can even swap in a little whole wheat flour or barley flour. The cider is reduced on the stovetop first to enhance the strength. The result is a light, tender, spiced mini donut muffin/hole. If traditional cider donuts or fried donuts don't feel at all possible (or desirable) in your kitchen, give the mini muffin version a try. I will promptly be making more. They are heavenly.
Baked Apple Cider Donut Holes
Adapted from Yankee Magazine