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Apple Cider Doughnut Holes
Apple Cider Doughnut Stars

1/4 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup buttermilk
1 cup apple cider
5 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom

1 cup sugar
1 1/2 Tablespoons cinnamon

vegetable oil, for frying

Oven Temp:
Recipe Cooking Time:
Pan Type: electric frying or deep frying pan

In a small sauce pan, boil the apple cider down until it is reduced to 1/4 cup. Allow to cool.

In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs. Beat in the buttermilk and reduced apple cider.

In a medium bowl, whisk together 3 1/2 cups of the flour, the baking powder and soda, and the cinnamon, nutmeg, cardamom, and salt. Add the dry ingredients to the wet ingredients until combined. The dough will be very sticky.

Transfer the dough to a floured surface and knead, adding in the additional flour (you may not need the full remaining 2 cups), until the dough is no longer sticky. Roll out the dough to 1/2" thickness, and using a 1" cutter, cut out the doughnut holes. Re-roll the scraps of dough and continue cutting until there is no dough left.

In an electric fryer or a deep pan, add 3" of vegetable oil. Fry several doughnut holes at a time, turning occasionally, until they are browned and cooked through. Remove the cooked doughnut holes to a paper towel-lined plate. Immediately coat them in the cinnamon-sugar mixture.


Recipe Note: A pot of coffee and plate of apple cider doughnut holes and a couple of friends, makes any day a special day.
Nutrition Facts
Serving Size 66 g
Calories 191
Calories from Fat 23
% Daily Value*
Total Fat 2.6g 4%
Saturated Fat 1.4g 7%
Trans Fat 0.0g
Cholesterol 20mg 7%
Sodium 121mg 5%
Potassium 98mg 3%
Total Carbohydrates 39.2g 13%
Dietary Fiber 1.1g 4%
Sugars 17.4g
Protein 3.6g
Vitamin A 2% • Vitamin C 0% • Calcium 4% • Iron 8%


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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