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Enjoy this recipe from Autumn with Family & Friends.
Submitted by: Regina Vining from Warwick, RI
1 c. apple cider
1 c. sugar
1/4 c. shortening
2 eggs, beaten
1/2 c. buttermilk
3-1/2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
oil for deep-frying
Boil cider in a small saucepan over medium heat until it is reduced to 1/4 cup, 8 to 10 minutes; let cool. Beat sugar with shortening until smooth. Add eggs and mix well; add buttermilk and reduced cider. In a separate bowl, stir together remaining ingredients except oil. Add to cider mixture; stir just enough to combine. Pat out dough 1/2-inch thick on a lightly floured surface. Cut dough with a 2-3/4" doughnut cutter, reserving doughnut holes. Fill a large saucepan with 3 inches of oil; heat to 375 degrees. Fry several doughnuts at a time until golden, turning once or twice, about 4 minutes. Remove to paper towels with a slotted spoon. Cook doughnut holes for one to 2 minutes. Drizzle with Cider Glaze; serve warm. Makes 1-1/2 dozen.
Cider Glaze:
2 c. powdered sugar
1/4 c. apple cider
Stir together sugar and cider to a glaze consistency | |
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Boil cider in a small saucepan over medium heat until it is reduced to 1/4 cup, 8 to 10 minutes; let cool. Beat sugar with shortening until smooth. Add eggs and mix well; add buttermilk and reduced cider. In a separate bowl, stir together remaining ingredients except oil. Add to cider mixture; stir just enough to combine. Pat out dough 1/2-inch thick on a lightly floured surface. Cut dough with a 2-3/4" doughnut cutter, reserving doughnut holes. Fill a large saucepan with 3 inches of oil; heat to 375 degrees. Fry several doughnuts at a time until golden, turning once or twice, about 4 minutes. Remove to paper towels with a slotted spoon. Cook doughnut holes for one to 2 minutes. Drizzle with Cider Glaze; serve warm. Makes 1-1/2 dozen.
Cider Glaze:
2 c. powdered sugar
1/4 c. apple cider
Stir together sugar and cider to a glaze consistency |
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