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
Total TimePrep: 20 min. Cook: 5 min./batch
Makesabout 3 dozen
- 1/2 cup sugar
- 3 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg, optional
- 1/2 cup sugar
- 2 tablespoons shortening
- 2 large Eggland's Best eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup apple cider or juice
- Oil for deep-fat frying
- 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 350°. 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.
Editor's Note: Doughnuts can be tossed with confectioners' sugar instead of spiced sugar; cool 10 minutes before coating.
Nutrition Facts1 doughnut hole: 71 calories, 3g fat (0 saturated fat), 10mg cholesterol, 64mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
Originally published as apple cider doughnuts in Holiday & Celebrations Cookbook 2017
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