AP­PLE CIDER DOUGH­NUTS

Country - - PATRICIA HARMON MELISSA HANSEN -

MIL­WAU­KEE, WIS­CON­SIN

PREP: 40 min. + chill­ing COOK: 5 min. per batch MAKES: 1 dozen plus holes

2 cups ap­ple cider

3 cups all-pur­pose flour

½ cup whole wheat flour

⅔ cup packed brown su­gar

2 tsp. bak­ing pow­der

¾ tsp. salt

½ tsp. bak­ing soda

¼ tsp. each ground car­damom, nut­meg, cin­na­mon and all­spice large eggs

Tbsp. but­ter, melted and cooled Oil for deep-fat fry­ing 2 6

DI­REC­TIONS

1. In a saucepan, bring cider to a rapid boil; cook over high heat to re­duce by half, 12 min­utes. Cool.

2. Whisk to­gether the next six in­gre­di­ents and the spices.

3. In a sep­a­rate bowl, whisk eggs, melted but­ter and cooled cider; stir into dry in­gre­di­ents just un­til moist­ened (dough will be sticky). Re­frig­er­ate, cov­ered, for 1 hour or un­til firm enough to shape.

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