SOUTHERN RECIPES
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Apple Cider Cake Doughnuts 

• 3 ½ to 4 ups all-purpose flour, divided use

• 1/3-cup sugar

• 1/3-cup brown sugar

• 1-teaspoon salt

• 2 teaspoons baking powder

• ½ teaspoon freshly grated nutmeg

• 1-teaspoon cinnamon

• 1 cup less 2 tablespoons apple cider

• 4 tablespoon melted, cooled butter

• 2 eggs

• 1-teaspoon vanilla extract

• Vegetable shortening

• Sugar, cinnamon sugar or confectioners’ sugar 

Combine 2 cups of the flour with the sugar, brown sugar, salt, baking powder, nutmeg and cinnamon in the bowl of an electric mixer.

Mix the 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.

Add remaining 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.

Put enough 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.

Add doughnuts 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.

Fry holes separately; they will take less than a minutes. Let doughnuts cool, then roll them in sugar, cinnamon sugar or confections’ sugar.

Yield: 24 doughnuts

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