Gluten-Free Apple Cider Donut Holes

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

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Add eggs, 1 at a time until combined. Mix in cider and buttermilk, then mix in the flour mixture.

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.

I have a mini-fryer that I love, but it’s totally unnecessary (especially considering I lived 29 years without one). Using a fryer or a large, heavy-bottom pot, heat about 4-5 inches of light colored oil to 375 degrees.

Test your oil by dropping one donut hole in the oil, cook 7 minutes, allowing the hole to do it’s business, remove to a wire cooling rack then break it open to make sure it’s not doughy, but cooked through. You don’t want to crowd the pot, so work with 4 or 5 holes at a time. 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.

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 confectioner’s sugar in a separate shallow bowl. Set aside.

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

Makes 36 (HUGE) donut holes.