This will hopefully be completed with just minutes of downtime overnight tonight. I then added the eggs. I was planning to cut them and bake them anyway, so I scraped it onto my Silpat, thinking it might make a scone instead. And it causes me much sadness! As they were cooking, they dough would continue to fall apart. I had no idea that they were going to expand as much as they did in the oil, which made things a lot more difficult to work with. Thank you so much for this great recipe.
It created a delicate texture, more like what I remember from donuts in New England. Drain on paper towels for a minute after the doughnuts are fried. And then this doughnut recipe! Mix to make a sticky dough; do not overmix. Thanks for sharing photos of him with food…they make me smile! Find out more about cookies by reading our updated , which contains further information about the cookies and other technologies we use and information about how to disable them. Did you let it re-solidify then throw it out? And I was just telling my husband last week how I was feeling sorry for myself because we moved away from my favorite apple cider doughnut shop in Chicago.
Oh and I do not represent the coconut oil industry in any way, shape, or form, despite my obvious enthusiasm for their product. I followed the recipe to the point of freezing the dough before frying it. The only thing I have done right is watch Hocus Pocus and drink a good share of pumpkin beer still trying to pick my fav for this year. As far as freezing goes, I would freeze them at the point that you put it in the freezer anyway, before you cut them. I was really hoping for them to come out better. Line a baking sheet with paper towels.
Whisk baking powder, salt, baking soda, nutmeg, 3½ cups flour, and 1 tsp. I grew up around orchards, and I have never outgrown my love of cider donuts. The comments all sounded like this would be one of those top notch recipes, but we are really disappointed here and will throw out the rest of the dough. You could also use canola oil. Hope to see you there soon! I created a fun group on , and I would love for you to join us! Most of the time it was lower than 350. Everyone in the office loved them. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.
In the fall the Tyrone Mill cranks out cider and doughnuts at an alarming pace! Or leave them as is. They were delicious, but I also had the problem with them browning too quickly. I made them with my Grandma and now I make them with Mom. Added a bit more cinnamon and nutmeg than called for, also tossed in a small bit of ground allspice. The kosher salt and the buttermilk along with the concentrated apple cider all worked great together.
And Jacob is looking very cute, must be itsy little socks. That ice cream bucket full of copper and steel cookie cutters is my most cherished heirloom. Also, your bitsy bitsy baby is so so cute! I was surprised how they puffed up during the cooking. Since Halloween fell on a Friday this year, I refrigerated the unused dough and we had more on Monday — yep the dough kept very well. It sounds like your burner was on a little too high if it kept bringing the temperature up after you put the donuts in usually adding food cools the oil a bit. Texture of finished donuts was not at all like cake donuts. These look yummy and the cider glaze sounds like a great option since I am a glazed donut girl.
You want to let the dough chill in the fridge for at least and hour so that you can roll it and cut into donuts. The oil heated to 370 with candy thermometer, but as above, quickly went to 400. I prefer mine with glaze keeps them fresher longer too but powdered sugar or a cinnamon-sugar dusting is always yummy too. The only trouble I had was that they browned too quickly ie. The glaze was awesome though!! How I would love to have a second. I am wondering why it took me so long to get one, cuz its really awesome. Add eggs, one at a time, beating a minute after each.
Thanks for the yummy recipes and clear instructions. This causes the butter to solidify in small droplets. The Washington Post always has some good recipes. Connect with Dinners, Dishes, and Desserts! Thanks so much for reminding me of home! Donuts were dark brown and greasy. Beat in the vanilla extract.
I see you mentioned flouring the parchment paper liberally…. The donuts are great but only have a hint of apple taste. Quickly dipping the donuts into the cider syrup added so much flavor. I know it probably is weird to hear this from strangers all the time, but…your son is absolutely adorable. It is driving me crazy! Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture dough will be very soft and sticky. I can confirm that they work wonderfully for a crowd granted, this was the sort of crowd that would eat just about anything, but still , and that the final chilling before frying can easily be extended to freezing overnight.