Here is a recipe I posted about several years ago that I thought was good enough to share again. Especially since cider is a plenty around here in New Hampshire this time of year. Plus I didn’t make anything new this week to share with you and I feel I have been sharing a lot of cooking and not baking. I do love me some baked goods. 

I don’t really eat doughnuts very much, not because I don’t like them but they better be calorie worthy if I do. I think if you tried these you would think they were calorie worthy for you too.

Since writing this back in 2016 I now have a fryolator and I also received a donut cutter in my stocking that year for Christmas. But at the time I had to use what I could find in the pantry; a biscuit cutter and a small frog cookie cutter.  It was the closest I had to something round.  I suppose I could have cut them free hand but why not use a small cookie cutter frog. I used my dutch oven to fry in and I still do when I don’t want to bring out the fryolator.

I kind of wish I had some apple cider on hand this morning. It has finally stopped raining and we are going to do some outside winter prep around the yard and gardens, I think these would be a fantastic reward for the hard work that is about to commence.

apple cider doughnut - give it a try

dclarkabal

a calorie worthy doughnut best served fresh from your stovetop

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Ingredients

  

• 2 cups cider
• 3 cups all-purpose flour
• ½ cup whole wheat flour
• ⅔ cup packed brown sugar
• 2 teaspoon baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon group allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• 2 large eggs
• 6 tablespoons butter melted and cooled
• Oil for deep frying

Instructions

 

• In a small saucepan, bring cider to a rapid boil and cook over high heat until reduced by half - cool completely
• In a large bowl, whisk flours, brown sugar, salt, soda, powder and spices. In a small bowl whisk eggs, melted butter and cooled cider. Stir into dry ingredients until moistened (dough is pretty sticky). Cover and put in the fridge for at least an hour, you want the dough firm enough so you can shape the doughnuts.
• Divide dough in half, on a floured surface pat each portion to ½ inch thickness; make sure to flour your hands and cutter(s) cut out about a dozen doughnuts.
• Heat oil to 365’ and fry a few at a time. 1 minute on each side or until golden brown. Fry holes a few at a time approx. 1 minute on each side. Drain and cool slightly. Using a paper lunch bag; if you have one on hand; add some cinnamon and sugar and enjoy!