Cider Doughnut Holes

• 1 12 cups flour, plus more
• flour, for rolling
• 12 cup sugar
• 2 tablespoons buttermilk, powdered
• 2 12 teaspoons pumpkin pie spice
• 1 12 teaspoons baking powder
• 18 teaspoon ground cloves
• 12 teaspoon salt
• 12 cup apple cider
• 1 egg, eaten
• 2 tablespoons unsalted butter, melted
• 12 teaspoon pure vanilla extract
• vegetable shortening (approximately 2 quarts) or oil, for frying (approximately 2 quarts)

1. In a large bowl, whisk together the flour, sugar, powdered buttermilk, pumpkin spiace,aking powder, cloves, and salt.
2. Make a well in the center.
3. Stir in the cider, egg, butter and vanilla into the dry ingredients until well blended.
4. Refrigerate half of the batter.
5. 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'.
6. 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.
7. Working in 2 batches, fry the balls until deep brown all over, 2-3 minutes.
8. Using a slotted spoon, transfer the doughnut holes to paper towels to drain.
9. Repeat with the refrigerated batter.
10. Serve warm.

flour, flour, sugar, buttermilk, pumpkin pie spice, baking powder, ground cloves, salt, apple cider, egg, unsalted butter, vanilla, vegetable shortening

Taken from www.food.com/recipe/cider-doughnut-holes-316091 (may not work)