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Prep 15 mins
Cook 15 mins
This is a Rachel Ray Recipe. What could be better than a cider doughnut since they go so well together!! YUM...
- 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)
- In a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin spiace,aking powder, cloves, and salt.
- Make a well in the center.
- Stir in the cider, egg, butter and vanilla into the dry ingredients until well blended.
- Refrigerate half of the batter.
- In a large, deep skillet or a deep fryer, heat the shortening until rippling but not smoking, or until a deep fat thermometer registers 360'.
- While the oil heats, using a teaspoon, form the dough into 15 one inch pieces and roll the pieces into balls with lightly floured palms.
- Working in 2 batches, fry the balls until deep brown all over, 2-3 minutes.
- Using a slotted spoon, transfer the doughnut holes to paper towels to drain.
- Repeat with the refrigerated batter.
- Serve warm.