Cider Doughnut Holes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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)

Recipe

• 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.