Apple Cider Doughnut Holes

INGREDIENTS:

Dough for the doughnuts:

  • 2 C. Bisquick Baking Mix
  • 1 C. Flour
  • 1 Egg
  • ¼ C. Sugar
  • 1 C. Apple Cider
  • Oil for Frying
  • 1½ Tbsp. Apple Pie Spice Blend

Cinnamon Sugar for dusting:

INSTRUCTIONS:

  1. Mix together the cinnamon sugar ingredients and pour them into a lunch-sized brown paper bag.
  2. Using a heavy, deep pan (like a sizeable cast iron skillet, wok, or Dutch oven), pour cooking oil to a depth of about 3 inches. Slowly heat oil to 375°F.
  3. In a medium bowl, combine the dry ingredients: the flour, baking mix, sugar and Apple Pie Spice Blend.
  4. In another, smaller bowl, beat the egg with a whisk until fluffy. Pour the egg to the dry mixture, then add the apple cider. Whisk together until fully combined. This will be a super-sticky “drop biscuit” batter, too gooey to knead or roll, but almost too thick to stir with a spoon. Add more flour or baking mix as needed to get this texture.
  5. Using a spoon, a small cookie scoop or melon baller, (carefully!) drop a small scoop of batter into the hot oil. Take care to not crowd the pan; fry no more than half a dozen doughnuts at a time.
  6. Cook the doughnuts on one side approximately 5 minutes, or until they look golden brown, and bubbles begin to form on the (un-fried) side facing you. Flip the doughnuts and fry the second side until it is golden brown, too.
  7. Remove cooked doughnuts from the hot oil, using a wok tool or heatproof slotted spoon. Carefully transfer to a paper towel-covered plate to allow to cool and excess oil to drain. Repeat process until you’ve used up all the batter and all the donuts are fried.
  8. Put the doughnuts, about 3-4 at a time, in the sugar bag, and shake around to coat. Repeat until all the warm doughnuts are dusted with the cinnamon sugar coating.
  9. Serve immediately.
  10. We found this simple doughnut recipe without much fuss at the site below.
  11. Adapted from Bake At Midnite.

RECIPE TIPS:

  1. Use a high smoke-point oil for this recipe, such as canola, vegetable, or grapeseed oil.
  2. Doughnut holds will keep in a sealed container for several days, though you’ll be tempted to eat them all right away!

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