Rather than rolling out dough, try these easy-to-make drop doughnuts.
A candy thermometer would come in handy to help maintain the temperature of the heated oil.1 cup of cider, boiled down to 1/4 cup. Let cool.2 cups flour1/4 cup sugar3 teaspoons baking powder1/2 teaspoon salt1 teaspoon cinnamon1/2 teaspoon fresh ground nutmeg1/2 cup half and half1 egg, slightly beaten1 teaspoon vanilla extract-------------1/3 cup sugar1/2 teaspoon cinnamon3 cups of oil or enough to fill pan to 3 inches (Crisco will give a better taste, so use that if you dare.)Assemble ingredients.In deep fryer or heavy 3-quart saucepan, heat 3 to 4 inches oil to 375 degrees. Meanwhile lightly spoon flour into measuring cup; level off.In large bowl combine flour, 1/4 cup sugar, baking powder, salt, 1 teaspoon cinnamon and nutmeg; blend well. Add half and half, apple cider that was concentrated, vanilla, and egg; stir with fork until thoroughly mixed, but do not over-mix.Drop by teaspoonfuls into hot oil, 5 or 6 at a time, keeping the temperature at 375 degrees. Fry doughnut balls 1 to 1-1/2 minutes on each side or until golden brown. Remove with slotted spoon. Drain on paper towels.In small bowl or plastic bag combine 1/3 cup sugar and 1/2 teaspoon cinnamon; roll or shake warm doughnuts in mixture. Enjoy while still warm.
This article appears in the October 2011 issue of New Hampshire Magazine