I've made donuts before, out of biscuits -hahaha, but never homemade. This is a first for me, taking basic ingredients and turning them into something so good and delicious. Nothing says Fall like a cup of warm Apple Cider with a cinnamon stick in it. These donuts taste like that, they are soft and fluffy, like a cake donut. As soon as you are done frying them up, roll them in cinnamon sugar and serve for a wonderful warm treat on a brisk day. Recipe below, enjoy!
A few of the ingredients and a donut cutter. If you don't have a donut cutter, no fear, use a flour rimmed glass to cut the donut shape and a bottle cap for the center. Save your holes, you can fry them too!
Apple cider and buttermilk, no buttermilk, no fear, put 1/2 tsp lemon juice in a measuring cup fill with milk to make the half of cup that you need. Here is the dough it's a little sticky so you need more flour for kneading.
Shape dough into a ball, roll out and start cutting.
Fry them up and turn them over....oooohhhh they look good!
Drain them and roll them in cinnamon sugar.
How good do these look? Good enough to eat! Served with Apple Cider and a Cinnamon Stick.
Up close and personal with the donuts - yummy!
Quick Apple Cider Donuts
Ingredients
4 1/4 cups of flour
2 tsp. baking soda
3 tsp. baking powder
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 cup of sugar
1/4 cup of Crisco vegetable shortening
2 eggs, lightly beaten
1/2 cup of buttermilk
3/4 cup of fresh refrigerated Apple Cider
Canola Oil for frying
1 1/2 cups of sugar
1 Tbsp cinnamon
Directions
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, salt and nutmeg, set aside. In a medium bowl cream the sugar with the Crisco until it is somewhat smooth. Add the eggs to this mixture and mix, add the buttermilk, then the cider. Mix until all is combined. Add the wet mixture to the flour mixture and stir until all is incorporated.
Turn dough out onto a floured surface, if dough is too sticky sprinkle with flour. Knead dough, add flour if necessary, until you have a nice round ball. The dough is very soft. Prepare two baking sheets with parchment paper and set aside. Roll the dough out to 1/2 inch thickness, cut donuts with floured donut cutter or glass, and put onto baking sheets. Let firm up in the refrigerator for 1 hour. Take out and let them sit for about 5 minutes before frying.
Use about 2 cups of oil to fry the donuts. Heat oil on medium-high heat. Drop one of the donut holes in the oil and when it floats to the top and is brown, the oil is ready for frying. Fry the donuts 2 or 3 at a time, as not to crowd the pan. Be careful the oil is hot! Cook on each side about 4 minutes, flipping them as you fry them. Watch them carefully so they do not burn. Drain on a cooling rack lined with paper towels.
Mix the 1 1/2 cups of sugar with the 1 Tbsp cinnamon. While still warm, roll in cinnamon sugar.
Makes 16 donuts plus holes. Any leftover scraps I roll into balls and make my own holes. Store in an airtight container. These are best when freshly made.
2 tsp. baking soda
3 tsp. baking powder
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 cup of sugar
1/4 cup of Crisco vegetable shortening
2 eggs, lightly beaten
1/2 cup of buttermilk
3/4 cup of fresh refrigerated Apple Cider
Canola Oil for frying
1 1/2 cups of sugar
1 Tbsp cinnamon
Directions
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, salt and nutmeg, set aside. In a medium bowl cream the sugar with the Crisco until it is somewhat smooth. Add the eggs to this mixture and mix, add the buttermilk, then the cider. Mix until all is combined. Add the wet mixture to the flour mixture and stir until all is incorporated.
Turn dough out onto a floured surface, if dough is too sticky sprinkle with flour. Knead dough, add flour if necessary, until you have a nice round ball. The dough is very soft. Prepare two baking sheets with parchment paper and set aside. Roll the dough out to 1/2 inch thickness, cut donuts with floured donut cutter or glass, and put onto baking sheets. Let firm up in the refrigerator for 1 hour. Take out and let them sit for about 5 minutes before frying.
Use about 2 cups of oil to fry the donuts. Heat oil on medium-high heat. Drop one of the donut holes in the oil and when it floats to the top and is brown, the oil is ready for frying. Fry the donuts 2 or 3 at a time, as not to crowd the pan. Be careful the oil is hot! Cook on each side about 4 minutes, flipping them as you fry them. Watch them carefully so they do not burn. Drain on a cooling rack lined with paper towels.
Mix the 1 1/2 cups of sugar with the 1 Tbsp cinnamon. While still warm, roll in cinnamon sugar.
Makes 16 donuts plus holes. Any leftover scraps I roll into balls and make my own holes. Store in an airtight container. These are best when freshly made.
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