Yield: 20 doughnuts
From: The Apple Cookbook
2½ cups sifted all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup sugar
3 tablespoons butter, softened
¼ cup apple juice or cider
¼ cup milk
1 tablespoon vanilla extract
1 medium apple (McIntosh, Golden Delicious, Empire), peeled, cored, and finely chopped
2 cups vegetable oil
- In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.
- In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined.
- Pour into the well of the dry ingredients and stir until smooth. Stir the apple into the batter.
- Cover and chill the dough for 1 hour.
- Place the dough on a floured board, knead lightly, and roll out to approximately ⅜ inch thick. Cut with a floured 2½-inch doughnut cutter. Reroll scraps and cut a few more.
- Pour at least 2 inches of oil into a large wok or skillet and heat to 375°F.
- Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown.
- Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary.
- Drain on paper towels.
- Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.