Hi, Being thinner, it crisps more easily and wraps round more, so no cocktail sticks – yay! I discovered the wonder of homemade donuts after that magical Christmas when I received a Presto Fry Baby…and fry baby I did! In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. I did a similar treat with Italian plums and did them on the BBQ. I auditioned these last night and everyone in my family loved them! And I concur with the Crisco-frying.. as much as it skeeves me out mentally, it really is the best for frying pastries. and that hair, i want to eat him up!! Apple cider donuts are one of the things I miss most about my four years of living in New England. (They’re on the cover of Edible Boston this month, as it turns out! . Thank you for changing your mind and writing this post. If you just want to express your opinion, thoughts, musings, or just engage in cooking chat, use the “Comments” section so the rest of us don’t have to weed through those messages. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. When I realized that recipe was readily available on the Web, it was a short and slippery path to posing my infant son to a 3-pound tub of trans fats… er, but we’ll get to that in a bit. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon) Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Tried this recipe last week and absolutely loved it!!!! wow. And I’m trying very hard not to run into the kitchen and make some of these right now because I do not need to be making and eating doughnuts at 11:30 in the evening when I should be sleeping. Added a bit more cinnamon and nutmeg than called for, also tossed in a small bit of ground allspice. deb, you must be a mind reader! There is also ~15-20% water in butter, whereas shortening has very little. Oh lord Deb, those look AMAZING. There were a close second. I have filled them with blue cheese, goat cheese, and, truly the worst, fiddly matchsticks of aged manchego and if I could, I’d take every one of those minutes of my life back because forgive me for making us sound like a bunch of savages here, but I can barely taste them in the end, but they increase the amount of time it takes to put together what should be the simplest party trick up your sleeve threefold. Instead of stuffing the dates with anything (which is sooooo tedious and messy! How could I care about doughnuts with photos of argyle baby socks in front of me? But, I have never tried to make them myself. Did they burn quickly? personally, while i think the argyle socks are very debonaire, there’s nothing i like better than bare little baby toes…nibble nibble nibble. Do you think it is possible to cut these out and freeze the dough ahead of time and then thaw and fry? Doughnuts look lovely and all, but…. After 20 minutes in our convention oven, the dates were pretty black. Good lord, I just fainted and fell off my chair at this post! I tried this recipe, deep fried in local beef tallow…Holy cow! -Trans fatty acids are also found in nature. A recipe handed down from my grandmother took pitted dates, stuffed them with peanuts, and rolled them in sugar for a unique addition to cookie plates. She tries them but she can’t answer pertinent questions about the recipe because she doesn’t test test test. We did the apple glaze, too. and these donuts to go with it. Hmm… I may be heading to the store for a giant tub of shortening myself! Hi Deb- They still turned out fantastic. I tried to make this without much success. Smelled good though. ;). Ha! I may even try and make them, you make it seem so simple. When they are so small and precious and delicious it’s so hard to imagine them being anything other than that. Ok, maybe just pan fried, but in a great deal of oil. With this, keep the oil and use it as an excuse to make these doughnuts again at least once more in the next couple weeks. !What a li’l moosh! You are talented, and I am a bit envious of your life (though I’m sure you work yourself silly making it all work; there’s loads more in your life than your blog, yes?). I have absolutely been wanting warm apple cider doughnuts for about a week now, so it appears I have no excuse! ), But as to Madison’s question “Why are you here?”–that is easy! IT’S FAN-DAMN-TASTICK! Anyway, I’m not a new baker by any means, but I am new to doughnuts and frying things in general (I’ve only fried chicken once and I’m from the South! I am a complete sucker for apple cider doughnuts… and pictures of adorable babies! Here’s an easy way to find out if your thermometer’s readings are accurate. Deb your doughnuts look incredible. I HAD to have a cider doughnut this weekend, and found this recipe. Yum!! Want to come with? I need to buy a candy thermometer, which turned out to be more important than originally thought. I certainly do not want to be asked to leave the SMITTENKITCHEN home! You are a woman after my own heart! It doesn’t look quite right at the wet ingredients stage but the dough came together fine and cooked up perfectly. Cheers! That’s the recipe.” But I’ve begun to question why I want to send your beautiful faces elsewhere, especially because when you do Google for a recipe, it’s going to lead you to what I consider inadvisable places. I’d like to try this again, but would love some more details so I can perfect this process. Post was not sent - check your email addresses! For some odd reason, I could not for the life of me keep the temperature from either sky rocketing past 380, or plummeting past 310. I am doing a project and I am looking for food bloggers. Can’t wait to try! Bacon wrapped dates are my husband’s favorite thing IN THE WORLD! Thank you!!!!!!! You can, but I do find doughnuts to be best on the first day. You sure hit that nail on the head. Some thoughts – make sure you reduce the cider to 1/4 c. That could be where some trouble occurs with too wet dough. Hi Adam — It’s a sticky, kinda soft dough. These look lovely. Thanks! They have argyle under the “Truly Timeless” and “Holiday Express” collections, and FAIR ISLE under the “Fall Frontier” collection (with matching sweater vest and hat!). =). I rarely cook with shortening, with or without trans fats, but am more than willing to for an occasional superior doughnut. They look beautiful Deb, I hope my one year old will give a little time off to make them some day…. All we had to do was fry. And so much healthier (if deep frying can be so)! Ans by the way, Jacob is adorable. i always have crisco on hand. I just googled “rehydrate dates”. Can the dough be made a day in advance and refrigerated ? He could eat this whole recipe by himself but I always remind him we have friends here too LOL! I followed your recipe to the TEE but can’t seem to make it right! Holy Cow those look/sound amazing! How did you know??!!! Do ahead: Bringing these to a party? There is a flavor I couldn’t quite place with my apple ranch donuts and I think it was nutmeg which you include. Love the second pic, he looks like a beatnik getting ready for his poetry slam. Crisco is killer bad for you, it’s all trans-fat/hydrogenated oil! Apple cider donuts are an addiction. From Hearth? Is it possible to bake these? Heaven! The sizes appeared to be pretty right on, my issue was when I was trying to flip the donuts (or lightly shake off excess oil as I removed them to the plate of paper towels), I had trouble with them breaking. Happy Holidays all:). Oooh I love Cider Doughnuts so much! Thank you for this wonderful coincidence! I’ll be making more when the family is in town for Christmas! They told me they leave for NYC at 3 a.m. so, no, they have to make them the day before. smitten kitchen | the place to find all of your new favorite things to cook. I find bacon easier to work with cold from the fridge. I admit I am not an experienced deep fryer, but did make sure my thermometer was calibrated and at the right temp before frying. Site loading might still be a little spotty for the next couple hours. Our family’s version of this–aka “rumaki”–is bacon-wrapped watermelon pickles. I couldn’t resist making them myself too! Not actually true. where did you buy your donut cutter? Didn’t deep fry, what about for Hanukkah? I wrote about it here, if you’re interested! MAN these are good and I am not a cake donut fan but I LOVED these! What a cutie!! He HAS the be the most handsome baby EVER! Those doughnuts are crazy delicious. It was my first time making cake donuts, I’ve only made yeast donuts before. I’m sorry it didn’t work out for you but I just haven’t experienced running out. I work at an organic veggie farm and our boss has been bringing us cider donuts to snack on during these cool fall days. You have nothing to apologize for. The comments all sounded like this would be one of those top notch recipes, but we are really disappointed here and will throw out the rest of the dough. I love how the crisco dwarfs baby! Is it just a REALLY wet dough? Emily — In the U.S., apple cider is raw, unflitered apple juice. Has anyone made these (at least assembled) the day before? (I didn’t line with foil and suffered the dish-washing consequences.) In general something to remember about deep-frying: almost all of the oil/shortening/fat of choice stays in the pot. After it is solid, wrap the dough in plastic wrap and put it in a zippered freezer bag. now. The doughnut holes at Tabla’s Bread Bar. It’s so true! Add 1 tablespoon olive oil per slice of bread, and cook bread until just golden brown on both sides. 1.4m Followers, 139 Following, 3,626 Posts - See Instagram photos and videos from smitten kitchen (@smittenkitchen) First published October 19, 2009 on smittenkitchen.com |. Deb moved up from Hero to Goddess in my world a few years back when she changed her comments section from a single general one to one with “All Comments” and “I Made This” sections. Thanks again for the wonderful and delicious ideas!!! I think I am going to bake them 25 or so minutes here, go the movie and then take them to my host’s home and reheat/crisp up. Love these. Six years ago: Cauliflower with Brown Butter Crumbs, Parsley Leaf Potatoes and Sugared Pretzel Cookies Mark- don’t you realize the majority of deb’s recipes are “slightly adapted” from someone else’s R&D or copied ??? Adapt, overcome! However, my husband and I determined that we wanted to try these with chunks of apple in them (for flavor and texture). I love the site. I ate a dish like this at a tapas restaurant in Philadelphia whose name I’ve forgotten. Also, the doughnuts look great too. I’ve never had an apple cider donut and these look wonderful but the star here is your precious baby. It is virtually impossible to brush the glaze on 28 stuffed dates!! Your email address will not be published. Most of the time it was lower than 350. I LOVE that you don’t have advertisements. I prefer mine with glaze (keeps them fresher longer too) but powdered sugar or a cinnamon-sugar dusting is always yummy too. But I do love homemade doughnuts…have you tried making bombolini? They even do decadent ice cream sandwiches! Sorry. * Tip: Here’s an easy way to find out if your thermometer’s readings are accurate. That said, they are definitely delicious without any filling at all! Thanks for sharing! I looked at this and thought “perfect was to use up the cocoa powder, olive oil, sugars, and flour. Mucked up the flavor, imho. YUM! Any thoughts as to where I went wrong? Nothing but mess. if you make sure A) your oil is hot enough, as too cool oil makes food uber greasy, and B) set food on a cooling rack above a cookie sheet or some such oil drip catcher. I think this might be a result of my lack of deep fat frying experience. Can I just say though, that your son is more delicious than all of those doughnuts! And I salute you for being in the kitchen already! These look delicious. I was just walking around the magnificent local orchards over the past week, interviewing the orchard keeper for an article coming later this week, and sipping cider. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. Yes! When will I ever find the time?! Also, I just realized these are gluten free AND diary free, which means they need to happen for the family tree trimming party on Saturday, cause we are that kind of family. I took a lot of liberties–like 1/2 regular flour & 1/2 bread flour, regular brown sugar, brown vinegar, wrong cake pan, TJ dark chocolate bar instead of chic chips, no corn syrup, etc. Did you save it for later deep frying fun? I buy Crisco exactly once a year to make my grandmother’s Christmas cookies. I just made these too! He’s positively Lilliputian! Nice and light for a cake donut. Yet another one of your recipes that is being added to my “Need to make” list. made this just last weekend. Ooo…how exciting! I didn’t have confectioners sugar, so I used 1 cup sugar and 1/4 apple cider, boiled it and reduced it a bit to get my glaze. Any help would be great! OK – OK! One year ago: Chocolate Caramel Tart Now that I’ve graduated, I’ll try to actually make them from scratch. They came out fabulously – I added a dash of cloves to the batter but otherwise followed the recipe exactly, and didn’t have any issues with too-wet dough or undercooked doughnuts. Yum :). The Best Smitten Kitchen Recipes on Yummly | Coffee Toffee – The Smitten Kitchen Cookbook Club Review, Mango Lassi Ice Cream (smitten Kitchen), Strawbwerry Buttermilk Cake ~ Smitten Kitchen Clearly humor can be just like dates–some people prefer them stuffed, others do not. Okay, you make it onto my list of cool with those. No surprise here, but they also were great this morning with coffee! I had been looking to get one for comparison, since I already had it in my head that I wanted to make them at home. I would plop one into the deep fryer, and they would start to expand and break apart until they became a soggy mass of crunchy dough. If I had this kind of time, I’d just make more. Actually it’s prunes I normally use, but I’ll try it with dates. I also bought half a dozen caramel apples. My family couldn’t decide whether they liked the glaze or cinnamon sugar topping best.. so I did both! They look phenomenal! i’ve been craving apple cider donuts for weeks. Deb! Agree with Lisa. I get lard from a local farmer and I bring it home and render it myself. Four years ago: Date Breakfast Squares, Parsley Pecorino Biscuits and Potato Kugel Enjoy your little one by the way, he’s cute enough to wrap in a crepe! WOW! The doughnuts look amazing. Would definitely make again for a party. Noooooooo, I wasn’t going to make donuts at home again cos there are only 2 of us and we usually eat the whole batch. I WANT TO MAKE THESE BABIES! I have been so homesick for apple cider, apple cider doughnuts, the fall colors, and pumpkin patches. Good question! JC — Of course. Always enjoy your voice – it beautifully shines through even in a recipe-not-recipe (your words, not mine). The two of them would make the perfect team at a holiday party. I’ve also made these with chestnuts and they are SO the bomb!!! On the weekend we were at a local pumpkin/apple farm/apple cidery house and they we’re “getting ready” to make apple cider doughnuts. Yummy! Not that I’d be opposed to more :), I’m glad you’re still reading! My husband just laughs because he now just assumes anything that he puts in his mouth has been “Smitten Approved”! And they love their mommies forever. Wish I hadn’t used the remaining apple cider for fruit fly traps…, Deb, Our operators will dispatch one of our tow trucks as soon as we receive your approval. I am so excited to make these! However, I freeze other baked goods unbaked, so I’d say to do the same for these.