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Vermont Apple Cider Doughnuts Recipe

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This recipe for Vermont Apple Cider Doughnuts, by , is from Our Family Food Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pebbles Wasilewski
Added: Saturday, January 5, 2008


1 cup apple cider
1 cup sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
vegetable oil or shortening for frying
glaze: 2 cup confectioner's sugar
1/4 cup apple cider

For glaze, mix confectioners' sugar and cider.
Dip doughnuts while warm;
serve warm

For doughnuts:
Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool
Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2 inch thickness. Cut with 2 1/2-3 inch doughnut cutter; reserve doiughnut holes and reroll and cut scraps.

Add enough oil or shortening to fill a deep pan 3 inches; heat to 375F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.




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