Ingredients
Scale
- 2 cups all-purpose flour (you can substitute with whole wheat pastry flour for a nuttier flavor)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but it adds warmth just like Mama Lou used to)
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or use almond milk for a dairy-free version)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peeled and finely diced apples (I prefer Granny Smith for their tartness, but Honeycrisp works beautifully too)
- For coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This step always reminds me of the mornings when Mama Lou would get the kitchen ready, humming softly as she worked.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. The aroma of cinnamon always takes me right back to those cozy family mornings.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. This part always makes me think of Ouma’s steady hands showing me how to be patient with the dough.
- In a separate bowl, whisk together the milk, egg, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix; the dough should be soft but not sticky.
- Fold in the diced apples gently, making sure they’re evenly distributed throughout the dough.
- Using a teaspoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This is the fun part—seeing those little mounds of dough ready to transform.
- Bake for 12-15 minutes, or until the edges turn a light golden brown and a toothpick inserted in the center comes out clean.
- While the donut holes are baking, mix together the sugar and cinnamon for the coating in a shallow bowl.
- As soon as the donut holes come out of the oven, let them cool for 2 minutes, then gently toss them in the cinnamon sugar mixture. I always remember how Mama Lou insisted on this step—it’s what brings that perfect crunch and sweetness.
- Allow the donut holes to cool slightly before serving. If you want, lightly dust with powdered sugar for an extra touch of sweetness and beauty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International