The Joys Of Fried Dough

So I was thinking and missing home. I always loved fall the leaves changing the cool crisp air and going to the Red Apple Farm.For there Cider Doughnuts.

I just read in the Rachel Ray Magazine that the Red Apple Farm was one of the best orchards in the United States.

There really is nothing better than a fresh, warm, spicy cider donut dripping with glaze! So If anybody wants to try the recipe I copied it.

Vermont Apple Cider Doughnuts

1 cup apple cider
1 cup sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cup all-purpose flour
2 tsp. baking powder
1 tsp.baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
vegetable oil or shortening -for frying


Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.
Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer doughnuts on lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.
Add enough oil or shortening to fill a deep pan 3 inches; heat to 375′F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.

GLAZE
2 cup confectioners’ sugar
1/4 cup apple cider
For glaze, mix confectioners’ sugar and cider.
Dip doughnuts while warm;serve warm.(I didn’t dip, I just drizzled the glaze over them)

So If you decide to make these they are great.