Every Autumn, I can't wait for
Robb's cider and doughnuts. I don't know what it is about the combination, but the crisp taste of the cider mixed with the sweet sugary doughnut is heaven. The past few years I've made it a point to make the tasty treats myself and I think it's a must!
For my first batch of the season, I opted for the raised doughnuts as opposed to cake doughnuts. Both are fried, but the raised variety uses yeast and takes a few hours more. (I like the taste and texture better.)
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| First, I warmed up the kitchen by making chocolate chip cookies & waited for the dough to rise. |
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| Everyone waiting to be fried. |
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| It smelled like the fair in the kitchen; it was great. |
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| Even the little guys were fried up. |
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| I used paper bags to help soak up the extra oil. |
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| Some were thrown in a bag with cinnamon & sugar. |
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| ...and some were dipped in glaze. |
I think part of my reasoning in wanting to make the doughnuts from scratch is that I don't feel as bad eating them. I did all the mixing, kneading, cutting and frying. I worked for them. I earned a doughnut hole or two... or three.
*I recommend making the doughnuts at a family or friend's house because if you say they can have some, they may volunteer to do the dishes.
Happy Autumn & happy baking!
