Cider Doughnut Holes

Directions

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