Monday, October 3, 2011

New York Apple Cider Donuts

I had hoped to show you a big plate of these donuts, which I made on Saturday morning, but after the entire family was here this past weekend and breakfast was done this morning, there was one lone donut left to photograph.  These are so tasty - I am sure your batch will disappear just as quickly.

New York Apple Cider Donuts

1 c. cider

1 c. sugar
1/4 c shortening

2 eggs
1/2 c buttermilk

3 1/2 c. flour
2 t baking powder
1 t baking soda
1 t cinnamon
1/4 t nutmeg
Shortening or vegetable oil for frying
1 1/2 c of cinnamon/sugar mixture
Place cider in small pan and bring to a boil.  Simmer and reduce until it equals 1/4 c.  Cool slightly.

In heavy large metal pan, heat enough oil to allow donuts plenty of room.  Heat to 375 and try to maintain that heat throughout the cooking process. Using a candy thermometer can help you maintain the correct temperature.  Too low a temp will result in dense, greasy donuts.

Beat together sugar and shortening.  Add eggs, milk and cider and mix just until blended.  Sift together the dry ingredients and add to the wet ingredients.  Stir in extra flour by hand if necessary and turn out onto a floured surface and pat to 1/2 inch thickness.  Try not to handle the dough too much, as doing so will make it tough.   It will be a light dough...not like bread dough or biscuit dough.   

Using donut cutter, cut out donuts and holes and re-work any remaining dough until you have used it all.  I like to work in small batches and place the cut donuts directly into the hot oil as I cut them.   You can cut all of them out at once if you prefer and place on a floured board until you are ready to fry.

Fry about 4 minutes, turning half way through cooking time.  Be careful not to burn yourself or drip hot oil on stove.  After frying, place them on a paper towel lined cookie sheet and cool for about 4 minutes.  Put your cinnamon/sugar mixture into a large bowl.  Place slightly cooled donuts into mixture and toss to coat.  Remove to a cooling rack to finish cooling.  The cinnamon/sugar mixture sticks much better when the donuts are still slightly warm...don't wait to coat them.   After the coated donuts are completely cooled, store in an air-tight container.  

These donuts are quick and easy and can be enjoyed anytime with a hot cup of coffee, cocoa or apple cider.  Yummmm


The Crow's Nest

1 comment:

  1. This blog is so good, Wendy. I am following and will be reading all the great recipes :)


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