Рецепт Squared Cider Doughnuts: Secret Recipe Club
It's a beautiful fall weekend here in Connecticut and we are in apple mode. Unfortunately, we haven't had any free time to go apple picking ourselves, but bestie Joanne's industrious mother somehow managed to get a few bushels gratis and gave a dozen to Joanne to share with us. Thank you so much, Mrs. K! Chris is loving his annual apple pie!
Anyway, seeing all those apples made us hungry the cider doughnuts we missed by not going picking. But it just so happened that our assigned blog for this month's Secret Recipe Club had the perfect recipe for them. That blog is Veronica's Cornucopia! Veronica's blog is awesome - filled with all types of recipes from sweet to savory, as well as inspiring stories ("Thankful Thursdays") and interesting projects "The Postcard Project"). We very much enjoyed browsing Veronica's Cornucopia, but those "Easy Apple Cider Doughnuts" of hers really got us going. As promised, they were 1) easy, 2) tasty, and 3) the perfect fall treat!!! And we had plenty to share with the neighbors because we got 24 doughnuts (plus doughnut holes!) from following Veronica's recipe.
The most important ingredient
Make, knead and roll the dough
Cut out doughnuts and punch out the holes
We didn't adapt the recipe whatsoever except for making our doughnuts square because all we had on hand for cutting them was a square biscuit cutter. Here is a nice tip for cutting out the doughnut holes - use the top end of a baster (without the suction thingy)! It is just the right size and the doughy circles pop right out with a light tap.
- Fry them up
- Coat them in cinnamon sugar while they're hot
- Squared Cider Doughnuts
- 2 teaspoons ground cinnamon, divided
- 1 cup apple cider
- 1 teaspoon vanilla extract
- 1 cup flour
- 2 cups baking mix (we used Bisquick)
Preheat oil in a large pot, skillet or deep fryer to 375 degrees, checking the temperature often using a candy thermometer. Whisk together egg, 1/4 cup sugar, 1 teaspoon cinnamon, nutmeg, cider and vanilla. Using a wooden spoon, stir in flour and baking mix. On floured surface, with floured hands, knead dough several times and roll to 1/2-inch thick. Cut with a donut or biscuit cutter, and make holes in the center of each. Carefully drop into hot oil. Working in batches of six, cook until golden brown, flip, and cook other side until golden brown. Adjust the heat on the burner as necessary to keep the temperature steady at 375. Drain on sheets of newspaper or paper towels. Mix together remaining 1 cup of sugar and 1 teaspoon of cinnamon; while doughnuts are still hot, coat in cinnamon-sugar. Eat while still warm!