Happy Fall!
When I was a sophomore in college my roommate and I split a $30 packet of "mulling spices" from William Sonoma as a joint birthday gift. Did we have anything on hand in a tiny dorm room to mull? Negative. Did it still make all the difference in the world that we owned mulling spices? Yes. Us, along with 96% of the female population had a deep passion for the season of Fall and if I went back in time, you bet I would still buy those mulling spices.
I think the number one appeal of Fall is the smells. Whether you're male of female, I challenge you to not delight in the scent of a pumpkin spice candle. Just try it. It's remarkable. With smells comes food. Pumpkin pie, apple pie, butternut squash soup, and the latest trend, donuts.
I think the number one appeal of Fall is the smells. Whether you're male of female, I challenge you to not delight in the scent of a pumpkin spice candle. Just try it. It's remarkable. With smells comes food. Pumpkin pie, apple pie, butternut squash soup, and the latest trend, donuts.
I don't know exactly when the trend first started but it's has taken over my small New England town. I knew that this would be the perfect recipe to commence the start of Autumn. First off, is it donut or doughnut? Someone help! I'm going to go with "donut" because if Dunkin deems it OK, it must be. I toyed with how to make these since I have never made a donut before. Do I go the healthier and possibly easier way of baking them, or do I dive right in and fry them. I decided to go with frying because hey, if I'm going in, I might as well go deep, as in deep fry. This recipe forgoes the use of yeast, which also helps to make the recipe easier. I expected this to be a full day project, but in reality they came together in no less than an hour, including the fryer. I will most definitely be making these again. I already have a list of people waiting in line for the next batch.
Ingredients:
3 cups apple cider
1/2 cup white granulated sugar
2/3 cup packed brown sugar
4 tablespoons cinnamon
3 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon all spice
5 tablespoons butter melted cooled
2 large eggs room temperature
canola/vegetable oil for frying
Bring apple cider to a boil in a medium sauce pan and cook down until it has reduced to 1 cup. Roughly 15 - 20 minutes. Remove from heat and let cool for 30 minutes. Meanwhile, combine flour, brown sugar, baking powder, baking soda, nutmeg, all spice, and 3 tablespoons of ground cinnamon in a large bowl. Combine white sugar and remaining tablespoon cinnamon in a small bowl and set aside. In a small bowl whisk together eggs, cooled cider, and butter. Pour wet ingredients over the flour mixture and stir to combine. Cover and chill for one hour. Lightly flour a surface and roll out dough to 1/2 inch thick. Cut out rounds with 2 1/2 inch cutter. Heat oil in a large stock pot or dutch oven until it has reached 350 degrees F. Working in batches fry 3 - 4 donuts at a time. Cook for 1 minute and then flip over. Remove and place on a paper towel. Pat donuts dry to soak up extra grease. Toss cooled donuts in the sugar and cinnamon mixture. Repeat with remaining donuts.
Ingredients:
3 cups apple cider
1/2 cup white granulated sugar
2/3 cup packed brown sugar
4 tablespoons cinnamon
3 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon all spice
5 tablespoons butter melted cooled
2 large eggs room temperature
canola/vegetable oil for frying
Bring apple cider to a boil in a medium sauce pan and cook down until it has reduced to 1 cup. Roughly 15 - 20 minutes. Remove from heat and let cool for 30 minutes. Meanwhile, combine flour, brown sugar, baking powder, baking soda, nutmeg, all spice, and 3 tablespoons of ground cinnamon in a large bowl. Combine white sugar and remaining tablespoon cinnamon in a small bowl and set aside. In a small bowl whisk together eggs, cooled cider, and butter. Pour wet ingredients over the flour mixture and stir to combine. Cover and chill for one hour. Lightly flour a surface and roll out dough to 1/2 inch thick. Cut out rounds with 2 1/2 inch cutter. Heat oil in a large stock pot or dutch oven until it has reached 350 degrees F. Working in batches fry 3 - 4 donuts at a time. Cook for 1 minute and then flip over. Remove and place on a paper towel. Pat donuts dry to soak up extra grease. Toss cooled donuts in the sugar and cinnamon mixture. Repeat with remaining donuts.
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