Gluten-Free Apple Cider Donut Holes

1. 1

   **Also needed: light colored oil for frying**

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   In a medium bowl, whisk the flours, xanthan gum, salt, baking powder, 1 1/2 teaspoons cinnamon and nutmeg for 90 seconds.

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   Set aside.

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   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth.

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   Add eggs, 1 at a time until combined.

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   Mix in cider and buttermilk, then mix in the flour mixture.

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   Using a medium cookie scoop (1 -1/2 tablespoon scoop), scoop the dough into balls, place on a waxed cookie sheet and freeze for 20 minutes.

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   I have a mini-fryer that I love, but its totally unnecessary (especially considering I lived 29 years without one).

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   Using a fryer or a large, heavy-bottom pot, heat about 4-5 inches of light colored oil to 375 degrees.

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    Test your oil by dropping one donut hole in the oil, cook 7 minutes, allowing the hole to do its business, remove to a wire cooling rack then break it open to make sure its not doughy, but cooked through.

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    You dont want to crowd the pot, so work with 4 or 5 holes at a time.

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    Mine cooked perfectly after 7 minutes, but depending on the temperature of your oil, you may need a little less or a little more time.

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    Prepare your rollers by whisking the remaining 2 cups sugar and 1-1/2 teaspoon cinnamon in one shallow bowl, then placing the 2 cups confectioners sugar in a separate shallow bowl.

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    Set aside.

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    Once donuts are cooked, remove to a wire rack, cool 1 minute then roll in desired sugar.

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    We really loved the cinnamon-sugar mixture as a roller, it seemed to have more of a Fall taste, but the powdered sugar was great too.

* Per serving · 4 servings · Values may vary.