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!
Soft! Sweet! So good!
Now get out there and go for an easy run. Enjoy the cool, crisp Fall weather.