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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Rachel Ray Recipe. What could be better than a cider doughnut since they go so well together!! YUM... 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.
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