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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! Ingredients:
3 cups king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
2/3 cup packed brown sugar |
2 teaspoons baking powder |
1 teaspoon ground nutmeg |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cardamom |
2 eggs |
1 cup apple cider |
6 tablespoons butter, melted and cooled |
oil for deep-fat frying |
confectioners' sugar, optional |
Directions:
1. In a large bowl, combine the first 10 ingredients. Combine the eggs, cider and butter; stir into dry ingredients just until moistened. Cover and refrigerate for at least 1 hour.
2. Divide dough in half. Turn onto a lightly floured surface; pat to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Repeat with remaining dough.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 1-1/2 dozen.
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