APPLE CIDER DOUGHNUT HOLES

APPLE CIDER DOUGHNUT HOLES

Rachel Ray Magazine October 2013

Makes about 2 1/2 dozen
Prep: 20 minutes
Cook: 15 minutes

In a small saucepan,boil the cider until reduced to 2/3 C, 6-8 minutes.  Add butter adn stir until melted; remove from teh heat and let cool.  Whisk the egg.
In a large bowl, whisk the flour, 6T sugar, baking powder, 1/2 t cinnamon and the salt.  Stir in the cider mixture until just blended.
IN a medium bowl, whisk the remaining 10T sugar and 1 1/2 t cinnamon.
In a large saucepan, heat the oil until a deep-fry thermometer registers 340 degrees.  LIne baking sheet with paper towels.
When oil it hot, drop 5 or 6 T-sized scoops of dough into the oil.  Fry, turning, until browned and cooked through, about 2 minutes per batch.  Transfer the doughnut holes to the baking sheet and let cool.  Toss with the cinnamon and sugar.