Cider Doughnuts Holes

Cider Doughnuts Holes
  • Cook Time
  • Prep Time
  • 30Servings


  • 1 1/2 cups flour, plus more for rolling
  • 1/2 cup sugar
  • 2 tablespoons powdered buttermilk
  • 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, beaten
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • Vegetable shortening or oil, for frying (approximately 2 quarts)


In a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin pie spice, baking powder, cloves and salt. Make a well in the center. Stir the cider, egg, butter and vanilla into the dry ingredients until well blended. Refrigerate half of the batter.

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 degrees .

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. Working in 2 batches, fry the balls until deep brown all over, 2 to 3 minutes. Using a slotted spoon, transfer the doughnut holes to paper towels to drain. Repeat with the refrigerated batter. Serve warm.