Fall is right around the corner and with it, apple picking season. Sate your craving after a long day in the orchards (or at work, or at home – wherever, really) with one of these delectable homemade donuts from Lauren Kroesser of Honeycomb in Hamilton. Easier to make than a yeasted donut but no less delicious, these little beauties are the perfect autumnal treat.
- 2 cups cider
- 2 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 ounces butter, softened
- 1 cup dark brown sugar
- 2 eggs
- 1/4 cup + 1 tablespoon buttermilk
- neutral oil for frying
- Reduce the cider over medium high heat until it measures about ½ cup. Let the mixture cool slightly before using.
- Meanwhile, cream together the butter and sugar. Add the eggs one at a time, and then add the buttermilk.
- In a separate bowl, mix together the flours, baking powder, baking soda, salt and spices. Gradually add the dry ingredients into the butter mixture.
- Lastly, stream in the reduced cider and mix until everything is incorporated.
- Roll the dough out on a lightly floured surface until it is 1/2 inch thick and punch out 3 inch donuts using a cutter.
- Refrigerate the donuts for at least 30 minutes.
- While the dough chills, add enough oil to a heavy-bottomed pot to come up about three inches. Heat over medium-high heat until a thermometer reads 325 degrees.
- Fry two to three donuts at a time until they are golden brown, about one to two minutes per side. Remove donuts from the oil and let drain before serving.