As seen on WKTV NEWSChannel 2 Friday, September 26, 2014
Cider and doughnuts is a time-honored pairing enjoyed during the fall season. While traditionally made doughnuts are always welcome, they can take a substantial amount of time to prepare.
But it you’d like to save time in the kitchen and still enjoy the taste of homemade doughnuts, it’s easy to make them by cutting out several steps from the traditional method. Instead, a combination of pantry staples are simply stirred together, dropped into oil, and then cooked to golden perfection.
A quick shake in a small brown bag containing cinnamon-sugar adds the final touch. You also can cool them and then coat in confectioners’ sugar instead, if desired. No matter which way you choose, homemade doughnuts and fresh-pressed cider are delicious fall treats.
EASY DROP DOUGHNUTS
1 1/4 cups sugar, divided
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
Line a baking sheet with paper towels. In a small brown paper bag, combine 3/4 cup sugar and cinnamon. In a large bowl, combine flour, baking powder, nutmeg, and salt. In a medium bowl, combine the remaining 1/2 cup sugar, milk, butter, and egg. Whisk until well blended. Stir into flour mixture. In a large saucepan or a large deep skillet, heat 2 to 3 inches oil to 350 degrees F. Carefully drop heaping teaspoonfuls into oil. Cook until golden brown, about 3 minutes. Transfer to prepared sheet. Repeat. Place 3 or 4 warm doughnuts in bag with cinnamon-sugar mixture; shake to coat. Repeat. Makes about 2 1/2 dozen doughnuts.