Our recipe featured in Northshore Magazine, September 2015 Issue


Yield:  12 doughnuts + 12 doughnut holes


3 ½ c. all-purpose flour, plus extra for the work surface

2 tsp. baking powder

1 tsp. baking soda

½ tsp. cinnamon

½ tsp. salt

1/8 tsp. ground nutmeg

4 Tbl. (1/2 stick) unsalted butter, at room temperature

1 c. granulated sugar

2 large eggs

¾ c. fresh apple cider

Vegetable oil for frying


Cinnamon-Sugar Coating:

1 c. granulated sugar

1 Tbl. cinnamon

Begin by blending the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl and set aside.  Working with an electric mixer, cream the butter with the sugar on medium speed until smooth, light and fluffy.  Add the eggs slowly and mix well until completely incorporated  (scrape down the sides and bottom of bowl occasionally).  On low speed add the apple cider and blend until combined.  Add the flour mixture and blend just until a dough comes together.

Line 2 baking sheets with parchment and sprinkle generously with flour.  Turn the dough out onto one of the sheets and sprinkle with flour.  Flatten the dough using your hands until it is about 1/2” thick, and transfer to the freezer until it has hardened slightly – about 20 minutes.  Remove the dough from the freezer and cut out doughnuts using a 3-3 ½” doughnut cutter (a biscuit cutter can also be used along with a 1” round cutter for the center). Transfer doughnuts and holes to the other floured pan as they are cut, cover with plastic and refrigerate for at least 20 minutes or overnight.

Add enough oil in a heavy deep pan to a depth of 3”. Attach a candy thermometer to the inside of pot and heat oil over medium heat until it reaches 350.  Prepare a plate lined with a thick layer of paper towels.  Also, make the cinnamon-sugar topping by blending the ingredients in a shallow dish.  Set aside.

Fry the doughnuts carefully, adding only a few to the pan at a time so as not to overcrowd.  Fry until golden brown – about 1 minute – before turning and cooking the other side for another 30-60 seconds (long wooden skewers or two wooden spoon handles work well for this).  Remove from the oil onto the paper towels to drain.  Wait 1-2 minutes before tossing doughnuts in the cinnamon-sugar mixture.

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