My recipe for a perfect one-week-till-Thanksgiving morning is a chill in the air + a crackling fire + hot lattes and cocoa for the girls + the ultimate hot cider donuts fresh out of the oven and dipped in cinnamon sugar. I know you’re drooling. Here’s what you do.
Whisk 3.5 cups all-purpose flour, 4 teaspoons baking powder, 1/4 teaspoon baking soda, 3.5 teaspoons ground cinnamon, 1 teaspoon salt and 1/4 teaspoon freshly grated nutmeg.
In your mixers bowl beat 2/3 cup granulated sugar and 3 tablespoons vegetable shortening until they look like sand. Add 1 egg plus 1 yolk and 1 cup applesauce. I like using cinnamon applesauce without chunks but it is up to you. after everything is well mixed add half of your flour mixture and combined. Next add 1/4 cup buttermilk and 1 teaspoon vanilla extract. I accidentally spill a little extra vanilla extract in it every time, whoops. Then add the rest of the flour mixture and mix until just barely combined. The dough will be really sticky.
Set out a piece of parchment paper and flour it lightly. Coat your hands with flour and then scrape the dough out onto the parchment. Pat down the dough until its in a 7 by 11 inch rectangle or whatever shape as long as it’s about half an inch thick. At this point I always put it on top of a cutting board for a little stability then cover with plastic wrap or more parchment paper and put in the fridge. it needs to sit in the fridge for at least 2 hours but I always do it overnight.
The next morning heat vegetable oil in a cast iron pan till it reads 350 degrees. For me this means being patient with medium heat and then turning it down just a bit. You want to be using enough vegetable oil that your donuts will be able to just barely float, not sitting on the bottom. If they are sitting on the bottom they won’t cook evenly. While you’re oil is heating up pull the dough out of the fridge and start cutting your donuts and donut holes. I have a donut cutter but you can always make you with cookie cutters. When your oil is heated place a couple donuts in the pan and occasionally flip until they are a light brown color on both sides. Make sure to crack open the first one and taste test, as this is the only way to know how good the product is. 🙂 As you get the donuts done set them on a baking sheet lined with paper towels in a warm over.
When the donuts have all been cooked toss them in cinnamon sugar (2 cups sugar, 2 tablespoons cinnamon and 1 teaspoon pumpkin pie spice.) Please serve warm. They just aren’t the same once they have cooled off. In fact they are so horrible once cold that I should probably eat all the rest of these myself.
Num, num, num.