Apple Cider Doughnuts (Crullers)
(Shared recipe submitted by Barry L Barndt.)
Makes about 2 dozen doughnuts
Barry writes: "I'm a PA Dutch boy, a trained chef in continental cuisine, that lives in upstate NY. Here all the orchards sell apple cider donuts in the fall. I substituted apple cider for milk in your cruller recipe (see the Fastnachts, Pennsylvania Dutch/German Crullers, in the similar and related recipes). I also substitute nutmeg for mace in the recipe. It goes a little bit better with the apple. The donuts were outstanding dunked in some sweet sugar."
Ingredients
- 3-1/2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground nutmeg
- 1/4 cup solid vegetable shortening, preferably non-hydrogenated
- 1 cup granulated sugar
- 2 large eggs, room temperature, beaten
- 1 cup apple cider, room temperature
- Vegetable or canola oil for frying, about 2 quarts
- Cinnamon sugar for dusting (optional)
Place the flour, baking powder, salt and nutmeg in a medium bowl. Stir with a wire whisk to combine. Set aside.
In a large bowl of an electric mixer, cream together the shortening and sugar until fluffy. Add the eggs and mix until creamy. Gradually add the dry ingredients, alternating with the apple cider, mixing on low speed, just until well-combined. Leave the dough a little on the sticky side. Place on a floured board. Instead of kneading, fold the dough by hand, dusting with flour every time, until it is soft and pliable, then let it rest overnight. (This makes it a little lighter because it keeps the gluten in the flour from working.) Gently roll the dough into a 1/2-inch thick rectangle or square. Using a sharp knife, cut into 2-inch squares or similarly sized rectangles.
Heat the oil in a deep-sided pot over medium heat to 375° F. Carefully add the doughnuts to the oil, about 6 per batch, and fry until well-browned on one side, about 2 minutes. Flip and brown the other side for another 2 or 3 minutes. Remove with a slotted spoon and place on a baking sheet lined with paper towels to drain. Repeat with the remaining crullers. If desired, roll the warm crullers in cinnamon sugar.
About Barry: Barry is the chef at The Kettle Restaurant in Saratoga Springs, NY. His email address is BLBarndt@nycap.rr.com.
Additional recipes submitted by Barry:
Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.
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Pennsylvania Dutch Saying
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