Apple Cider Doughnut Holes
Their light, tender texture and apple cider flavor make these small bites a big hit! My mom made them every year as soon as the weather turned cool. I carry on the tradition, and the aroma always brings back cherished memories. —Rebecca Baird, Salt Lake City, Utah
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
contains eggs
dairy free
vegetarian
pescatarian
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 3 teaspoons ground cinnamon
- 1/2 cup sugar
- oil for deep-fat frying
- 2 tablespoons shortening
- 1/8 teaspoon ground nutmeg optional
- 1/2 cup apple cider or juice
- doughnuts:
- Carbohydrate 67.1172081183896 g
- Cholesterol 287.36668260806 mg
- Fat 13.6731902589102 g
- Fiber 3.65187778003583 g
- Protein 18.5405485538538 g
- Saturated Fat 4.81950414578807 g
- Serving Size 1 1 dozen. (261g)
- Sodium 19812.9523794899 mg
- Sugar 63.4653303383537 g
- Trans Fat 1.67417195403 g
- Calories 470 calories
In a small bowl, mix sugar, cinnamon and, if desired, nutmeg., In a large bowl, beat sugar and shortening until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with cider., In a large cast-iron or electric skillet, heat oil to 350degrees. Carefully drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes. Toss in spiced sugar.
