Homemade Doughnuts

What a gem these are. Either recipe you use – apple cider or buttermilk – will be great. You don’t even need a cookie or doughnut cutter! Surprise you family, friends, weekend guests, they will be appreciated. Enjoy!

8-9 cups flour
2 cups sugar
2 cups apple cider OR buttermilk
6 Tbsp. unsalted butter, room temp
4 large eggs
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla

About 4 cups (at least 3+ inches) vegetable oil

In a large bowl, mix 5 cups of the flour with everything up to the oil. Stir in as much flour as needed to make an easy to handle dough. Flour your counter top well, then dump the ingredients  onto this and knead until smooth – this will only take about 2 minutes – do not over knead. Divide dough in half, cover one half with plastic or in a zip-lock type bag and place in the fridge while you work with the other half.

Place oil in a large pan, fryer or Dutch oven and heat oil to 375 degrees; keep an eye on this temperature because I let mine get too high and had 4 black hockey puck doughnuts! Anyways, while the oil is getting hot, get out a large baking sheet and place paper towels on it for the cooked doughnuts, but also place a large plate or another pan next to your work area to make the doughnuts. Here’s how you do it:

Pinch off pieces of dough about the size of golf balls, then roll them out with your two hands into ropes about 6 inches long – kids love to do this – and make into a doughnut round. Place on the counter and flatten out a bit with your hands. If you don’t flatten them, the outsides will cook but the inside will be raw.  You’ll get about 2+ dozen from just the half dough your working with. I get so many that I freeze the other half of the dough.

Anyways, when the oil is ready, place 3-4 dough rounds into the oil and fry for about 1 minute on each side, then drain on paper towels. As soon as their cool enough – which does not take long – roll them in a sugar and cinnamon mixture (2 cups sugar, 1/2 cup cinnamon) then enjoy.

Bakery Doughnut Muffins

A cross between doughnuts and muffins without the frying.  You can really go over the top and sprinkle on a mixture of cinnamon, sugar & butter before baking, if you wish.

3/4 cups (12 Tbsp.) softened butter
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
1 cup buttermilk
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. kosher salt
3 cups flour

Preheat your oven to 350 degrees, lightly grease a 12-cup muffin tin, inside the tins and all around the top.

In a large bowl, using an electric mixer, cream the butter and sugar for 3 full minutes. Add the eggs and vanilla and blend 1 more minute. Add all the rest of the ingredients then stir with a wooden spoon to the count of 20 (1 Mississippi, 2 Mississippi, etc.) you don’t want to over mix.  Remember, while mixing, stir up the batter from the bottom of the bowl and keep mixing in well.

Place dough in the 12 muffin cups and fill each one – you will use all the batter. (if you are going to use a streusel topping the melt 4 oz. butter, mix in 1 cup sugar and 1 Tbsp. cinnamon – mix well and sprinkle over the top of each muffin before you place in the oven) Bake for 30-35 minutes, or until a knife inserted into a middle muffin comes out clean.

Pop out onto a cooling rack and serve.