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
1 vegetable oil or shortening for fry, ing
GLAZE
2 cup confectioners' sugar
1/4 cup apple cider
Directions
1. Boil apple cider in small saucepan until it is reduced to 1/4 cup,
8 to 10 minutes; cool.
2. 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.
3. Transfer dough to lightly floured board and pat to 1/2-inch
thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve
doughnut holes and reroll and cut scraps.
4. Add enough oil or shortening to fill a deep pan 3 inches; heat to
375'F. 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.
5. For glaze, mix confectiners' sugar and cider. Dip doughnuts while
warm; serve warm.
Source: Chicago Tribune, January 15, 1997
Servings: 20 servings
Apple Cider Doughnuts Recipe brought to you by Recipe Ideas
Categories: Apple; Beverages; Bread; Breads; Dessert
The History of Recipes
It is possible to trace the history of meal recipes way back into distant history, in truth as far into history as the ancient Egyptians, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later, there were two interesting recipe books which date from the fourteenth century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is popular today, but rather recipes for the types of food eaten by the rich and powerful of that time. During the following few hundred years, the upper-class families of the West tried to serve up the most exotic banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and recording recipes common in their social group. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Apple Cider Doughnuts recipe.
