Saturday Morning Special - doughnuts!

Apple Buttermilk Doughnuts

adapted just a bit from "Baked Explorations" 

in a large mixing bowl, whisk the following dry ingredients.

-3 1/2 cups flour

-3/4 cups sugar

-1/2 teaspoon baking soda

-2 teaspoons baking powder

-1 teaspoon salt

-1 teaspoon freshly grated nutmeg

-1 teaspoon cinnamon

in a med. sized mixing bowl, whisk the following wet ingredients

-1/4 cup plus 2 tablespoons buttermilk

-1/4 cup plus 2 tablespoons apple cider

-2 large eggs

-1/4 cup sour cream

-1/4 cup unsalted butter, melted and slightly browned a cooled

* you are also going to need vegetable oil for frying.

Make a well in the center of the flour mixture and then pour the wet ingredients into the well. Mix until the dough is combined and smooth. Lightly flour the countertop, turn the dough out onto, sift a bit more flour over the dough and then using the palms of your hands, flatten the dough out so it is about 1/2 inch thick. Using a 2 or 3 in. doughnut cutter, cut out the doughnuts. Place them on a baking sheet lined with parchment paper. Refrigerate while you wait for your oil to heat up.

As you wait for the oil to heat up. You can mix 1 1/4 cups granulated sugar with 3 tablespoons cinnamon together for the topping. If you want to try a vanilla glaze, mix 2 cups powdered sugar with 1/4 c. milk, and 1 teaspoon vanilla. Note: if you make both glazes,  you may want to reduce the batch size by half so you don't end up with a lot left over. 

Either using a fry daddy with canola/vegetable oil, our fill a large frying pan with 1 in. oil, heat the oil to 365-370 F. When the oil is ready, carefully put the doughnuts or doughnut holes into the oil. Be careful not to crowd. I put between 3-4 doughnuts in a a time, more doughnut holes. Cook for 2-3 minutes and then flip. They should be turning brown (about the same color of a krispie kreme doughnut.)

Enjoy! They are best fresh, so if you have more enough for you and your family you may see if a neighbor still has some coffee brewing to share with.