Recipe by Sue Lau
Kids love these, and nothing beats eating doughnuts you have made yourself.
Top Review by ahartung
These turned out really gross. Not a donut-like texture at all. I tried these as a way to save time, but they were nasty. i would've been better off with a yeast dough. They basically were like deep-fried biscuits, not a soft and chewy donut.
- 591.47 ml all-purpose flour
- 7.39 ml baking powder
- 4.92 ml baking soda
- 2.46 ml ground cinnamon
- 118.29 ml sugar
- 44.37 ml butter, softened
- 1 egg
- 59.14 ml apple cider or 59.14 ml apple juice
- 59.14 ml milk
- 14.79 ml vanilla extract
- 1 medium apple (McIntosh or Empire is good)
- oil (for deep frying)
- 236.59 ml confectioners' sugar
- 14.79 ml ground cinnamon
Directions See How It's Made
- In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Make a well in the center.
- In a small bowl, cream together the sugar and butter, then beat in the egg.
- Add the apple juice, milk, and vanilla to the creamed mixture, and beat all together.
- Pour mixture into the center of the dry ingredients and stir until smooth.
- Peel, core, and finely chop the apple, then stir it into the batter.
- Cover and chill the dough for 1 hour.
- Place half the dough on a floured board; knead lightly, and roll out to approximately 3/8-inch thick.
- Cut with a floured 2 1/2-inch doughnut cutter.
- Heat the oil to 375°F in a wok or skillet; fry the dough for 1-2 minutes on each side, until golden brown (do not overcrowd); drain on absorbent paper.
- When cool, dust doughnuts with a mixture of 1 cup confectioners sugar mixed with 1 tbsp cinnamon placed in a sieve; shake off excess.