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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 16 |
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We had these at a cider mill in Vermont recently with a cup of ice cold cider. What a great treat on a chilly day! Reduce cider first and cool Ingredients:
1 cup apple cider |
1 cup sugar |
1/4 cup solid vegetable shortening |
2 large eggs |
1/2 cup buttermilk |
3 1/2 cup all-purpose flour |
2 tsp. baking powder |
1 tsp.baking soda |
1/2 tsp. cinnamon |
1/2 tsp. salt |
1/4 tsp. nutmeg |
vegetable oil or shortening -for frying |
glaze |
2 cup confectioners' sugar |
1/4 cup apple cider |
for glaze, mix confectioners' sugar and cider. |
dip doughnuts while warm |
serve warm.(i would make glaze optional if i were making |
the doughnuts. i like them plain) |
or |
shake with cinnamon and sugar in a small paper bag |
Directions:
1. Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
2. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.
3. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.
4. Add to liquid ingredients; mix just enough to combine.
5. Transfer dough to lightly floured board and pat to 1/2-inch thickness.
6. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut scraps and reroll and cut
7. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F.
8. Fry several doughnuts at a time without crowding pan, turning once or twice, until browned and cooked through, about 4 minutes.
9. Remove to paper towels with slotted spoon. If you have brown paper bags (sacks for you mid-westerners) use those instead, they work better.
10. Repeat with doughnut holes
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