Autumn Northwest style has arrived with it's grey days and rain. It's time for hot cider, pumpkins, and doughnuts.
We're going to be with my family for the day and I wanted to bring a dessert. Doughnuts seem just the thing.
I haven't made doughnuts in several years so I went with the recipe of my childhood, from Betty Crocker.
Delicious while fresh and hot but only so so after they've cooled. A jar of salted caramel sauce we made last week has been whispering to me from the fridge should solve that problem. Doughnuts with a bit of caramel sauce for dipping it will be. A bit of hot cider and it will all be delicious.
Now I'm on the hunt for the perfect doughnut recipe. A slightly dense, melt in your mouth sort of thing. If you have a recipe you love do share.
Edited to add: There's been a request for the recipe and I agree, it should be here. So here you go.
Vegetable oil for frying
3 1/3 c all purpose flour
1 c sugar
3/4 c milk
2 T shortening
3 t baking powder
1/2 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg
Heat 2-3 inches oil in deep fryer or dutch oven to 375 degrees. Beat 1 1/2 c of flower and remaining ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour.
Turn the dough onto generously floured cloth covered board (I used parchment paper); roll around lightly to coat with flour. Gently roll 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown. Drain (I drain on brown paper grocery bags). Serve plain or shake one at a time in a bag with powdered sugar. 2 dozen doughnuts.
From 1985 edition of Betty Crocker's Cookbook