Last night, Julie and I bought a fryer and used it to make Coconut Shrimp (recipe to follow in another entry). Now, buying a fryer is kind of like opening Pandora’s Box — your mind wanders to all the things that you can fry: chicken wings, mozz sticks, twinkies. But, then you stop and think, “WWJD — What would Jared do?” Certainly not fry everything in site. Upon further thought, we determined that we should use it sparingly. That having been said, we are now going to attempt to make Apple Cider Doughnuts.

Actually, this has just inspired me to use this blog as a repository for recipes that I have or would like to make. So, here it goes (read on to see the recipe):

Servings: 20

Ingredients:



1 cup apple cider

1 cup granulated sugar

1/4 cup solid vegetable shortening

2 large eggs

1/2 cup buttermilk

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

Vegetable oil or shortening (for frying)

Glaze:

2 cup confectioners’ sugar

1/4 cup apple cider

Directions:



Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.

Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine.

Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and re-roll and cut scraps.

Add enough oil or shortening to fill a deep pan 3 inches; heat to 375 degrees F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.

For glaze, mix confectioners’ sugar and cider. Dip doughnuts while warm; serve warm.