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Delicious little doughnut holes made with apple cider, cinnamon, and sugar. Servings given in dozens.
In a saucepan over medium heat, reduce the apple cider to about 1/3 cup. Set aside to cool.
Sift together flour, baking powder, baking soda, spices, and salt and set aside.
In a separate bowl, cream together the butter and the sugars. Add the eggs, one at a time, and mix. Mix in the vanilla. Add the reduced apple cider, then add half of the dry mix. Add the buttermilk, then add the remaining dry mix. Chill the dough for about 20 minutes.
When ready to fry, heat a medium-sized skillet or pot over medium heat and add the oil or the shortening. Remove the dough from the refrigerator and use a melon baller to scoop out the dough, dropping a few pieces into the oil at a time. When the doughnut holes are golden brown (about 2 to 3 minutes each side), remove them from the oil and allow them to cool on a wire rack with a paper towel underneath. Roll in cinnamon and sugar if desired.
(Adapted from The Galley Gourmet.)
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