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.