It is a treat for me, checking in and finding a fabulous new recipe, with great photos and writing to boot. My family is in the donut business, so I can attest that at-home donuts can be tricky, you’ve got to make sure the fryer is at just the right temp. Not too far away from my town is Apple Hill near the site where gold was discovered. We cannot get enough. These look delicious. http://www.katyelliott.com/blog/2009/09/apple-cider-donuts-edible-boston.html#comment-5402, http://www.nytimes.com/2006/12/11/nyregion/11fat.html?scp=1&sq=crisco%20greasy%20chicken&st=cse, http://www.everparent.com/articles/2010/09/16/apple-cider-doughnuts/, http://dl.dropbox.com/u/1792784/IMG_20101030_213850.jpg, http://theearlyriser.blogspot.com/2011/07/visiting-day.html, http://www.themadething.com/2011/09/weekend-links_16.html?m=0, http://www.marthastewartweddings.com/282366/apple-cider-doughnuts-recipe, There are 60 recipes with the Vegan tag on the site. We had the same issue on Friday with the scones and a week before that with another new recipe which means… da-da-da-dum, it’s time for another server upgrade! Giving up on frying, next time I’ll just go to the donut store. I grew up in upstate NY, which is to say I grew up eating apple cider donuts. I have a feeling that I won’t be able to find apple cider where I’m at (Egypt!) The donuts look amazing, but I CANNOT get over how cute your son is with those argyle socks! I made them at home, mixed, rolled, cut out, and brought the un-fried rings and holes into work along with my electric fryer. I made these donuts last night! He could eat this whole recipe by himself but I always remind him we have friends here too LOL! So they are somewhat healthy right?! Any chance these could be made the night before for a next day early breakfast? I love how the crisco dwarfs baby! I bet the sauce would be delicious! Yay, You’ve got my favorite kind of doughnut recipe!!! They look great in your pix, followed recipe to a tee, batter was yummy, but finished product was greasy and insubstantial – not at all like I like my cake donuts! It is virtually impossible to brush the glaze on 28 stuffed dates!! The first batch was perfect, light and soft but cooked through. Um. So, I made apple cider doughnuts once about five years ago from a recipe I copied off the internet; it may have even been this one, because the pat-out-and-chill method is the same. And I won’t make that mistake for these…. (I only made two changes to the ingredients: full-fat yogurt instead of buttermilk and a slight increase of spices. Hey Deb, comment no. (Even with their odd appearance they were a hit at the BBQ). (I realize this may be deep-fry heresy, but I’m a boat rocker.). Do you think it would work if I make a few without the bacon? Thank you! I admit I am not an experienced deep fryer, but did make sure my thermometer was calibrated and at the right temp before frying. I had the fryer at to correct temp, I refrigerated the dough, I’m not sure what I did wrong? Hi Deb and readers, Hmm. Doughnuts look lovely and all, but…. Just be prepared – once your 4-year-old tastes bacon, you’ll have created a monster! Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Made the glaze, but instead of plain cider, we had some that had been simmering with mulling spices for a couple hours, and used that for the liquid. Long time reader, first time commenter. :), I actually made these a few months ago in college at the department’s end-of-year party. Interesting observation about using shortening to fry. They turned out AWESOME! i admit, though, that the pop! They weren’t all that bad, but it was hard to find them very delicious. 2. Fab recipe, can’t wait to try. The green jars of “trans free” stuff was their experimental test of the line, and it was popular enough they simply converted their production. I do find a nicely toasted almond a fine addition, and very easy to insert. Can’t wait! marijean — I think you’ll have a harder time getting them to cook through in a minute or two if you don’t remove the centers. Clearly humor can be just like dates–some people prefer them stuffed, others do not. Was going to try to find a pumpkin version (Krispie Kreme has left our city) as my kid liked them but this will work better. He is just adorable! I usually go for whichever pot I have that has the widest base, in this case I used this 6-quart one. I don’t remember them as being greasy in any way . We actually had some leftovers (so.much.freaking.food) and I can attest that they are absolutely delicious cold straight out of the fridge. It said to pour boiling water over them, wait 10 minutes then drain. :P But the doughnuts looks good! I’d like to try this again, but would love some more details so I can perfect this process. I used Crisco, used my fancy candy thermometer, heated to 350, fried them for the appropriate amount of time.. and when I broke one in half, there was a large amount of grease around the outer edge of the doughnut. I agree about not stuffing them but am really surprised Deb adds more salt to the bacon. Thanks for being such a great resource … your recipes are always consistent, well-written, easy to follow, and most importantly DELICIOUS! It’s going to be fun watching Jacob grow compared to fruits, vegetables and now Crisco, a Texas home staple. Glad I have one more place to reference when making them. Oh yes. So glad we did! I work as a short-order cook at my college, serving fellow starving students on Saturday mornings; the other cooks and I like to do one special every week. I will admit that they sound fantastic and will pass along the recipe to anyone that I find that is more energetic than I. Yum! Not normally a donut person I did not expect to live them so much that they have overshadowed my original apple obsession. You can now get them in your own kitchen. May have to try this one on one of those stormy fall days…. will you please make the picture of the crisco and baby your christmas card. If, for some strange reason, you are ever in Toronto there is a small town about 1 hr east called Tyrone. I grew up making doughnuts (both yeast and cake) for 4-H, but it had been years since I’d bothered. Also, you’d risk lowering your frying oil temperature a lot more than you’d want to (which would lead to heavier, greasier doughnuts). Any help in figuring out what I did wrong would be nice, because I want to make these for a party coming up…. Hi Deb! (I mean, they were still good, but I preferred the dipped ones. I couldn’t even get finished reading this post before I had to comment…Please don”t stop including Little Babycake, Jacob in your postings. Thanks again for the wonderful and delicious ideas!!! A sharp (one temperature) melting point, whereas butter or lard does not have a sharp (one temperature) melting point. Six months ago: Chocolate Budino Wondering if I can bake them instead? my mom, bless her heart, is not much of a cook and our homemade donuts were made out of pillsbury bisquit dough (yikes! I’m sure it was me (I never blame recipes from trusted sources) but I had the same experience as Jenny L. The outside got very crumby when frying and they picked up a lot of oil. I’ve been around a long time, seen a lot of babies but he takes the cake, uh, even in the form of a most delicious looking donut! We estimated my daughter ate about 10 and then not one other thing. I have dates that have been sitting around for a while — they don’t seem to be dried out too much. :) Jacob is also adorable! The ratio of butter to garlic is perfect, and thanks to the addition of red pepper flakes and oregano, the garlic butter mixture is really delicious. After frying the dough, everyone chose their own toppings. I agree, Gail. ), and I’m sure a deep fryer would just make it easier. I cheated and used those Pillsbury Biscuits. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Because it’s fall and crunching through ochre-tinted leaves, wrapping your fingers around a paper cup of mulled cider and eating even lackluster apple cider doughnuts is the right and proper thing to do. If you’re satisfied with our work, please take the time to leave us a 5-star review to let other people in the area know how good our wrecker services are. (I may just have had one too many donut holes though!) i want one of those doughnuts. Sorry, I couldn’t resist. You peel the apple, cut it in circles, remove the seeds by making a hole in the middle (creating a donut shape) and submerging it in a runny dough. One year ago: Pumpkin Swirl Brownies If you have extra vinegar mixture, you can brush it on again in the second half of the baking time. The dough comes together quickly and the cooking takes less than 15 minutes, beginning to end. Meryl’s and my responses to JEFFERYCOLLIER simply reflect this perspective. OMG are you stalking me? a previously unsaturated fatty acid, you will get trans fatty acids in the mixture, since you are still leaving some of the molecule with bonds that allow rotation and conformation changes (either cis or trans, but in the case of shortening, we aim for trans because this allows fatty acids to stack, just like naturally saturated fatty acids do, resulting in interactions that solidify the fat at lower temperatures). We now know that going vegan is the single most impactful thing any individual can do to reduce their impact on the planet. You are awesome! Was the missing ingredient to a childhood memory of cider donuts on rainy days in a small town in IL. I am totally making these for our christmas open house! I use snag it, but it would be much more convenient to have a print button by the recipe. nice and soft, and tastes delicious) UNTIL it was time to fry. Made these again today and they came out awesome as usual. Great city, great people, great food! My wife makes awesome donuts but we wanted something a little different. This year I’m going to make them myself! but really, i’m living in new york now. i’d like to do them again but am wondering, would it be okay to make the dough a day in advance, refrigerate and then deep fry the next day??? But this was another recipe that doesn’t work with the proportions you gave us!! They go so fast. Ariella, chorizo and bacon, oh my. Your donuts look awesome! Baby! seriously. Oh crikey! Smitten Kitchen’s garlic bread was one of my favorites from the bunch. They just tasted like doughnuts – still good but not as fallish as I was hoping. Being thinner, it crisps more easily and wraps round more, so no cocktail sticks – yay! Before he was born I couldn’t imagine how your blog could possibly improve… but now I’m equally smitten with the food and the little munchkin! I did not that some bacon can be used for two dates, other cannot; you just need to work with what you’ve got. I only had apple juice, so that’s what I used. So, yeah, I can do Crisco once a year. Thanks so much and enjoy those doughnuts! They came out awesome. Any way they can be rehydrated? There is nothing, nothing as wonderful as hot cider on a cold day – except, a cider donut DUNKED in hot cider on a cold day. I take recipe testing pretty seriously the 3.5 cups made more of a treat for me, is. 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