Cider Doughnuts
Cookin' Up Country Breakfasts Cookbook
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Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one!
SERVINGS: 18
CATEGORY: Breakfast/Brunch
METHOD: Deep-Frying
TIME: Prep: 25 min. + chilling Cook: 25 min.
Ingredients:
- 2/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 6 tablespoons butter, melted and cooled
- 1 cup apple cider
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Oil for deep-fat frying
- Confectioners' sugar, optional
Directions:
In a mixing bowl, beat the first seven ingredients until thick, about 5 minutes. Gradually beat in butter, then cider. Combine flours, baking powder and baking soda. Add to batter; beat just until blended. Cover and refrigerate 1 hour. Divide dough in half. Turn onto a lightly floured surface; pat to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Repeat with remaining dough. In an electric skillet or deep-fat fryer, heat oil to 375° degrees. Fry doughnuts, a few at a time, for 2 minutes per side. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 1-1/2 dozen.