3 ½ to 4
ups all-purpose flour, divided use
teaspoons baking powder
teaspoon freshly grated nutmeg
less 2 tablespoons apple cider
tablespoon melted, cooled butter
cinnamon sugar or confectioners’ sugar
cups of the flour with the sugar, brown sugar, salt, baking
powder, nutmeg and cinnamon in the bowl of an electric mixer.
cider, cooled melted butter, eggs and vanilla extract in a
bowl and beat to blend them. Add the liquid to the flour
mixture and mix ingredients on moderate speed until a uniform
batter forms, about 2 to 3 minutes.
flour by the half cupful, stirring until a soft, sticky dough
forms. Remove the dough to a floured surface and shape it into
a soft ball.
vegetable shortening in a deep fryer or large saucepan to melt
in a depth of 4 inches (about 6 cups). Heat to 365 degrees.
Press or roll the dough gently on a floured board to a
thickness of ½ inch. Cut out doughnuts (as close together as
possible) with a 2 ½-inch doughnut cutter. Let doughnuts and
holes rest for 15 minutes.
to pan, a few at a time. Fry the doughnuts, flipping them
often to keep them from over browning. Cook for about 2
minutes, and then drain them on paper towels.
separately; they will take less than a minutes. Let doughnuts
cool, then roll them in sugar, cinnamon sugar or
Printer Friendly Version