Yield: 6 doughnuts and 16 holes
In the fall, almost every pick-your-own orchard in New England serves its family’s version of cider doughnuts. They’re all wonderful, but I’ve been told many times that mine—warmly spiced and ethereal—are the best. With their cakelike crumb and zingy sweetness, these are worth making for the irresistible cooking aromas alone.
Transferring this very sticky dough to a rimmed baking sheet makes working the dough into an even thickness less messy. Chilling the dough to firm it up makes cutting out the doughnuts easier.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Amazing doughnuts. However, a few of them turned out slightly dry on the interior. I think I may have over fried a little bit given how thin they actually were. Next time (and there will be a next time) I will skip cutting out the doughnut holes and fry them whole. I recommend everyone to try this recipe.
These are so good! We added 1/8 tsp. of nutmeg as well, and it was a nice addition. We've also tried different oils in the past to fry doughnuts, and our favorite is vegetable shortening.
There was a step by step pictograph to go along with it and it was referring to picture 4 and 5. Just ignore the numbers, use the cookie cutter to cut the holes and then the spatula to separate the hole from the donut.
Hi there, In the 4th paragraph it says "punch the doughnuts out 4 and a thin metal spatula to lift them 5 ;" What does that mean? These sound great, I can't wait to try them!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?