Try this great recipe for a Fall treat!
1/2 cup milk (if allergic use a milk alternative like soy or rice milk)
1 teaspoon white vinegar
1 tablespoon applesauce
1/4 cup solid vegetable shortening
1 cup sugar
1 cup apple cider
3 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (plus more for sprinkling)
1/4 teaspoon nutmeg
oil or shortening for frying (I use Canola)
Mix the first 5 ingredients until they are blended well.
Boil apple cider in a pot until it is reduced to about 1/4 cup. Set aside to cool.
Mix the remaining 6 dry ingredients in a separate bowl.
When the cider has cooled, add it to the wet mixture.
Stir the dry ingredients into the wet and mix until you have a soft and pliable dough.
Roll the dough out on a floured surface and press or roll to a 1/2 inch thickness.
Using a doughnut cutter, cut out the doughnuts and place on a parchment lined cookie sheet.
Combine the scraps, and doughnut holes if you want, re-roll the dough and cut again.
Do this until there is no dough remaining.
Add enough oil to a 3 inch or taller pan and heat until the oil is slightly bubbling. About 375 degrees. You can test the oil by dropping a small piece of dough in. It should bubble and float to the top.
Fry several doughnuts at a time being sure to flip them to ensure they are cooked thoroughly.
They should turn a nice brown color.
Remove cooked doughnuts to a paper towel lined dish. When they have cooled enough to handle them, drop them in a large zip lock bag with sugar and cinnamon and shake to coat. You can also coat with powdered sugar but we prefer the cinnamon granulated sugar combination.
Place them on a wire rack to fully cool.
This recipe will make 18-24 doughnuts depending upon size.