Apple Cider Donut Holes [Falling for Autumn]

Autumn has officially fallen over France!  So in the spirit of the holidays I decided to finally try my luck at making donuts, or donut holes as my attempt at making the circular shape failed. I am quite proud at how good the came out, I was honestly expecting not even being able to fry them properly but I prevailed! Unfortunately, they didn't last even four days because they were so incredibly delicious, so I will just have to remake them I guess!

Side note: If you are interested in seeing what I have been liking this Autumn check out my Pinterest.

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Ingredients

1 cup granulated sugar
5 tbsp. unsalted butter, room temperature

2 large eggs, room temperature

3 1/2 cups all-purpose flour, plus extra for work surface

1 1/4 tsp. table salt

2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/2 cup buttermilk (or you can make your own: 1/2 cup 2% milk + 1/2 tsp. lemon juice, let sit for 5-10mins.)

1/3 cup apple cider or boiled apple cider (if you want a stronger flavor) 

1 tbsp. vanilla extract

Canola or safflower oil (for frying)

Cinnamon sugar (1-1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners' sugar

Ready, set, FRY!

In a large bowl, beat together sugar and butter until mixture is pale and fluffy. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.

Pour buttermilk, apple cider, and vanilla into butter mixture; mix until combined. Add flour mixture and combine gently just until fully moistened.

Cover the dough and place in the freezer for 10-13 minutes or until it has firmed up just a bit. In the meantime,  in a dutch oven or large pot heat 2-inches of oil to 370° or until you notice bubbles forming. Prepare 3-4 plates: one lightly floured, one with cinnamon-sugar topping and powdered sugar (this is where your 4th plate comes in handy) and one with two paper towels. 

Once your dough has slightly firmed up, begin by lightly dusting your hands with flour. Take about a tablespoon of dough and roll it into a ball, repeat with remaining dough. Test the oil with a small amount of dough to check if it is at the right temperature for frying, you will know that the oil is ready if it starts to bubble around the dough. 
Fry the donut holes until golden brown or until a toothpick inserted comes out clean. Take care not to let your oil get too hot, if not the donut holes will burn on the outside and be raw on the inside. Place the fried donut holes onto your plate with the paper towel and allow them to become cool enough to handle, then coat them with the prepared cinnamon/sugar or powdered sugar; repeat with remaining donut holes. Enjoy!

note: I personally prefered mine the second day just because they got softer and more donut like, but they were still amazing on the first day!