Arbonne Infused Apple Cider Doughnut Holes

Given a recipe in the October issue of RachaelRayMag.com, and running with the desire to add a little nutrition to a sinful indulgence, I made these Apple Cider Doughnut Holes with a 1 1/2 oz package of Arbonne Protein Powder.  Both Ted and I use this Vegan Friendly protein powder. It has been our absolute favorite for a couple of years now.

To add a little more nutrition, substitute the all purpose flour with whole wheat.  What a sweet delight and so easy!

Makes about 2 to 3 dozen doughnut hole

• 12 oz of Apple Cider
• 5 TBS unsalted butter
• 1 TBS yeast
• 1 egg
• 2 cups plus 2 TBS flour
• 1 1/2 oz Arbonne Protein Powder (use chocolate or vanilla)
• 1 cup sugar – divided
• 1 TBS baking powder
• 2 tsp cinnamon – divided
• 1/2 tsp salt
• 4 cups canola oil for frying *I used a mix of canola, coconut, and flaxseed oil.

Heat the cider in a small saucepan to a boil over medium heat.  Allow to boil 10 minutes. Remove from heat and add the butter, 1 TBS at a time.  Once melted, allow the mix to cool to luke warm and add the yeast.  Let sit for 5 minutes.

Beat the egg into the cider mixture.

In a large bowl, mix the flour, protein powder, 6 TBS sugar, baking powder, 1/2 tsp cinnamon and salt. Gently stir in the cider mixture but only until blended.

Allow the dough to sit while you heat the oil in a large, tall sided pot.  Oil needs to reach 340 degrees F for frying successfully.

Line a baking sheet with clean paper towel and have a slotted spoon at the ready.

Add about 6 – 8 (depending on your pot size) of doughnuts to the hot oil (about a Tablespoon each) and allow to cook for 2 minutes. Remove to paper towels.   Add the next batch of dough for cooking to the oil.

While the batches cook, mix the remaining sugar and cinnamon in a bowl.  Toss the cooked doughnuts with the cinnamon – sugar mixture and…. ENJOY!

Moist!

Soft! Sweet! So good!

Now get out there and go for an easy run.  Enjoy the cool, crisp Fall weather.

Joanne