This is a Rachel Ray Recipe. What could be better than a cider doughnut since they go so well together!! YUM...
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- 1 1/2 cups flour, plus more
- flour, for rolling
- 1/2 cup sugar
- 2 tablespoons buttermilk, powdered
- 2 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup apple cider
- 1 egg, eaten
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- vegetable shortening (approximately 2 quarts) or oil, for frying (approximately 2 quarts)
- 1In a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin spiace,aking powder, cloves, and salt.
- 2Make a well in the center.
- 3Stir in the cider, egg, butter and vanilla into the dry ingredients until well blended.
- 4Refrigerate half of the batter.
- 5In a large, deep skillet or a deep fryer, heat the shortening until rippling but not smoking, or until a deep fat thermometer registers 360'.
- 6While the oil heats, using a teaspoon, form the dough into 15 one inch pieces and roll the pieces into balls with lightly floured palms.
- 7Working in 2 batches, fry the balls until deep brown all over, 2-3 minutes.
- 8Using a slotted spoon, transfer the doughnut holes to paper towels to drain.
- 9Repeat with the refrigerated batter.
- 10Serve warm.
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Nutritional Facts for Cider Doughnut Holes
Serving Size: 1 (17 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 46.1
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.5 g
- Cholesterol 9.1 mg
- Sodium 60.6 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 0.1 g
- Sugars 3.4 g
- Protein 0.9 g