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New England Cider Donut Recipe

I loved walking through the trees as their leaves are changing colors; it is a favorite fall memory. But just as fine, is the memory of arriving home, just in time for some cider donuts.

I think these donuts are delicious warm with some warm cider, but I found that the next day some of the ladies at work enjoyed them with their coffee at break. They like to add a little pumpkin pie spice to their coffee creamer for a spiced coffee that goes well in the autumn.

I am so glad I had the opportunity of learning how to make donuts from my mom. I hope you will enjoy this recipe.

Ingredients:

1 c. apple cider
1 c. sugar
¼ c shortening (do not use butter)
½ c buttermilk
3-1/2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
¼ tsp nutmeg
Oil for deep frying

Directions:

1. In a small saucepan, over medium heat boil the cider – it will take 8-10 minutes as you want it to boil down to about ¼ cup
2. Let it cool
3. In a large bowl, beat the sugar with the shortening until it is smooth
4. Add eggs and mix well
5. Add buttermilk and the reduced cider
6. In a different bowl, stir together remaining ingredients – except the oil
7. Add those dry ingredients to the cider mixture and stir just long enough to combine
8. Pat out the dough to ½-inch thick on a lightly floured surface
9. Use a 2-3/4” doughnut cutter to cut out the donuts, save the donut holes as well
10. Use an electric fry pan so you can heat the oil to 375 degrees- put in 3-inches of oil
11. When the oil is heated fry several donuts at a time until they are golden, turn them once or twice so each side gets done – this is approximately 4 minutes
12. Use a slotted spoon to lift the golden donuts out of the oil and put them on a plate that is lined with several layers of paper towels
13. Cook the donut holes all together at the end – these will only take about one or two minutes
14. Drizzle them with Cider Glaze; and then serve them immediately so they are still warm.

This is a small recipe that only makes about 12-15 donuts; but I found that it was a perfect number.

It seems like however many I make my family will eat them all- so I had to set some aside for my friends as soon as they had been glazed or they would have been all eaten!


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Content copyright © 2011 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.



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