Cider Doughnut Holes

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Total Time
30mins
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...

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Ingredients

Nutrition

Directions

  1. In a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin spiace,aking powder, cloves, and salt.
  2. Make a well in the center.
  3. Stir in the cider, egg, butter and vanilla into the dry ingredients until well blended.
  4. Refrigerate half of the batter.
  5. 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'.
  6. 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.
  7. Working in 2 batches, fry the balls until deep brown all over, 2-3 minutes.
  8. Using a slotted spoon, transfer the doughnut holes to paper towels to drain.
  9. Repeat with the refrigerated batter.
  10. Serve warm.