sweet inspiration

I receive a lot of magazines. Nearly every week, I have something new waiting on my stoop with awe-inspiring mountains or drool-inducing dishes popping from the covers, surrounded by sensational headlines: "Lost on Everest!" or "Epic Rib Feast."

Recently one of my magazines had a large feature on donuts.  It told of the history and development of the fried pastry (did you know that the hole is in the donut to help prevent an undercooked center?) and shared many images and recipes of donuts from around the world.

I've never been one for donuts so this article didn't really ignite any inspiration in me (I much preferred learning about the Red Cross "Donut Dollies" handing out hot donuts to troops during World War II for a taste of home).   But my sweetheart has a special fondness for donuts and has been fascinated with this magazine since the day it arrived.  HE was inspired.  Leafing through the pages, eyes and grin wide, he dog-eared a few recipes he wanted to try.  New England-Style Cider Donuts were the pick for his first homemade donut experience.  And they were pretty delicious, I must say.

New England Cider Donut

adapted from Savuer Magazine

2 -2½ cups all purpose flour
¼ cup whole wheat flour
3 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tbsp. butter, softened

½ cup sugar
2 egg yolks
1 tsp. vanilla extract
3/4 cup apple cider
3/4 cup buttermilk
Canola oil, for forming and frying

Heat about 2 inches of canola oil in a cast iron skillet to 350F.

In a mixing bowl, cream together butter and sugar.  

Add egg yolks, cider, buttermilk and vanilla. 

Mix together dry ingredients and add to the rest of the mixture. 

The dough will be rather sticky, but you want to be able to handle it a bit - add more flour as needed (picture below, for reference). 

Pour a little canola oil on your hands and rub it around.  

Pinch off a small ball of dough and form it into a disk, about 3 inches in diameter and ½ inch thick.  Using your thumb, form the donut hole in the center.

CAREFULLY slide the donut into the oil. 

Let it cook until golden brown and delicious, then flip it over.  

Remove the donut using a slotted spoon when both sides are nicely browned, about 3-4 minutes total.

Let donut drain on a wire rack or on paper towels until completely cool. 

Dust with a mixture of cinnamon and sugar.

Tricks and Tips:

If you don't have a cast iron skillet, any saute pan will will do.  The cast iron maintains a more stable heat, but it isn't necessary.

Make sure your hands are good and oily for forming the donuts, otherwise you will have dough all over your fingers! 

Be VERY careful when placing your donuts in the oil and when flipping them over.  The oil is really hot and can burn you easily if splashed. 

Work with one donut at a time, until you get the hang of it.  It moves pretty quickly and it would be a shame to burn a donut!

A dash of nutmeg and a pinch of salt in the dusting sugar adds a nice little something.

These donuts are really great with coffee.  But I am sure you already knew that!