APPLE CIDER DOUGHNUTS
Source of Recipe
Chicago Tribune, January 15, 1997
Serving Size : 20
1 c Apple cider
1 c Sugar
1/4 c Solid vegetable shortening
2 lg Eggs
1/2 c Buttermilk
3 1/2 c All-purpose flour
2 ts Baking powder
1 t Baking soda
1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
Vegetable oil or shortening
-for frying
-----GLAZE-----
2 c Confectioners' sugar
1/4 c Apple cider
1. Boil apple cider in small saucepan until it is
reduced to 1/4 cup, 8 to 10 minutes; cool.
2. 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.
3. 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 reroll and cut
scraps.
4. Add enough oil or shortening to fill a deep pan 3
inches; heat to 375'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.
5. For glaze, mix confectiners' sugar and cider. Dip
doughnuts while warm; serve warm.
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