Category Archives: donuts

Pumpkin Donut Holes

 
It’s not like we don’t already have a huge chocolate cake in the refrigerator already, but I decided to make pumpkin pie donut holes anyway just for fun. I’m sure they’ll get eaten 😉
They don’t come out perfectly round like the ones at Dunkin Donuts, but that’s ok. These are unique and not done by some machine.
The recipe says to use a quart of oil, but that’s WAY too much. I’d say to use about 2″. Make sure to keep the temperature at a steady 375 degrees or else they might come out heavy and oily.  Otherwise, this is a really easy and fun recipe!
Pumpkin Donut Holes
(recipe courtesy of cooks.com)
1 1/2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 c. canned pumpkin
1/4 c. milk- I used skim
2 tbsp. oil
1/2 tsp. vanilla
1 egg
1/2 c. sugar
1 tsp. cinnamon
Oil for deep frying
In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg; blend well. Combine pumpkin, milk, oil, vanilla and egg.
Stir into dry ingredients just until moistened.In deep fat fryer or heavy saucepan, heat 1 quart oil to 375 degrees.
Drop by teaspoonfuls into hot oil, 5-6 at a time.
Fry doughnut drops 1-1 1/2 minutes on each side until brown.
Drain on paper towel.

Combine 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnuts in mixture.
Makes 30-36 doughnut drops.

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Apple Cider Donuts

When the Fall rolls around, I love to make everything with apples in it…apple pie, apple cobber, etc…But yesterday I made apple cider donuts for the very first time using my deep fry/candy thermometer. Let me preface this by saying that my first attempt using a candy thermometer was a complete failure and I was a bit afraid to try again, but these donuts came out delicious. They were the perfect texture and moistness.

I started out by frying the donuts 2 minutes on each side, but noticed they were coming out a bit dark, so I changed to 1 minute on each side and…perfection! Also, the recipe says to use a “board” when patting down the dough. I used a regular cutting board and it worked well. Be sure to flour the surface with more flour than you think you need because the dough is VERY sticky. Also, I don’t have a donut cutter, so I used a glass and then cut the holes out with a knife. I didn’t think this method was much more work than if I had used a donut cutter. Remembering to put the donuts on paper towels after frying is of the utmost importance because nobody wants a greasy donut!

Given the success of this [easier] recipe, there is a recipe in the October 2009 issue of Food Network Magazine that I am just itching to try, but if you are a first timer like me, definitely give this recipe, which I got from Chowhound.com, a try.

(recipe courtesy of username random amblings on chowhound.com)

Vermont Apple Cider Doughnuts

1 cup Apple cider
1 cup Sugar
1/4 cup Solid vegetable shortening
2 large Eggs
1/2 cup Buttermilk
3 1/2 cup All-purpose flour
2 tsp. Baking powder
1 tsp.Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
Vegetable oil or shortening -for frying

1 cup cinnamon-sugar mixed

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 reroll and cut scraps. 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. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack