APPLE CIDER DONUT HOLES

SERVES 40 DOUGHNUT HOLES

FOR THE COATING:

1 cup sugar

1 tsp ground cinnamon

FOR THE DONUTS:

2 2⁄3 cups all-purpose flour

2⁄3 cup sugar

2 tsp baking soda

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp salt

1 cup apple cider or juice

1⁄4 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tsp pure vanilla extract

Canola oil, for frying

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6g (1.9 S.Fat)
Carbs: 12g
Protein: 5.3g
Sugar: 0.5g
Sodium: 828mg

METHOD

To make the coating: In a small bowl, combine sugar and cinnamon. Set aside.

To make the Donuts: In a large mixing bowl, combine flour, sugar, baking soda, nutmeg, cinnamon, and salt. In a medium mixing bowl, combine apple cider, oil, vinegar, and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Refrigerate the batter for 3 hours or overnight, covered. When the batter has been chilled, 2 inches of oil in a deep-sided heavy skillet or deep fryer Preheat the oven to 180°C/350°F, or until a small spoonful of batter sizzles in the oil. Scoop about 1 1/2 tbsp of batter into the hot oil with a cookie scoop. Cook in batches to avoid overcrowding the skillet. Around the Donuts, the oil should sizzle. Allow each doughnut to fry for about 4 minutes, flipping once or twice, until crispy and lightly browned on all sides. To check for doneness, cut into one doughnut to ensure it is fully cooked. Adjust the frying time as needed.

If the donuts begin to lose their shape while frying, place them in the refrigerator for about 10 minutes. Roll in cinnamon sugar after draining on paper towels. Serve right away.