Cider Doughnut Holes

This is a Rachel Ray Recipe. What could be better than a cider doughnut since they go so well together!! YUM...

• Ready In: 30 mins
• Serves: 30
• Yields: 2 1/2 dozen doughnuts

Ingredients

• 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)

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.