Prep 25 mins
Cook 2 mins
This recipe makes 18 donuts, plus 18 donut holes. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use Splenda brown sugar.
- 3 2⁄3 cups all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 large eggs
- 1⁄2 cup packed dark brown sugar
- 2⁄3 cup apple cider
- 3 tablespoons butter, melted
- 8 cups vegetable oil, for frying
- 1 1⁄2 cups confectioners' sugar
- In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In large bowl, beat eggs on medium speed until foamy, about 3 minutes. Gradually add brown sugar, crumbling with hands. Beat until smooth. Mix in cider and melted butter. Add flour mixture and stir with wooden spoon until combined.
- On sheet of plastic wrap, with floured hands, pat dough into 1 3/4-inch thick disk (about 9-inch round); wrap with plastic. Refrigeraterate at lease 2 hours or overnight.
- After dough has chilled, heat 8 cups of oil in a 3 1/2-quart heavy duty saucepan over medium -high heat until it registers 365 on deep fat frying thermometer.(Carfully heat oil to 365, using deep fat frying thermometer. Be sure that tip of thermometer is not resting on bottom of pot). While oil is heating, on lightly floured surface, roll out dough to 1/2-inch thickness. Cut into round donuts with donut cutter, or use 2 3/4-inch round cutter for the centers. You may also cut the dough into 3 1/12-inch x 1 1/2-inch strips. Set aside. Place confecners's sugar in medium bowl.
- Using a slotted spoon carefully slip the donuts, sticks and donut holes, 3 or 4 at a time, into the hot oil. Fry until golden about 1 minute, turning once, about 2-3 minutes per batch. Drain donutson paper towel, then transfer still warm donuts to confectioners' sugar and roll to cover. Serve warm.
The first recipe I made using my new Fry Daddy! I was a little worried about the dough, as it was very stick and hard to mix, but finally got it! The dough did tend to split when rolled out, but did make for a few interesting shapes. I decided to with the sticks, and was pleased with the results. This makes a very dense donut, but would hold up well for dunking! I do think you need to change the servings, though, internetnut. I got 19 sticks out, but don't see how that would serve 48. But, thnx for sharing your recipe. Made for Comfort Cafe Snow Queen Chalet Jan 2010.