Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
This past winter, I left my fear at the door, armed with two baby sized tubs of shortening, I got a little crazy with Mr. E… in the kitchen. It’s become a tradition of ours to get donuts at Craigie every Sunday, which proves miracles happen since I’m not the size of a house. I had to run and knock on the nearest piece of wood after typing those words.
We vowed to be more active members in our own kitchen and I’d been whipping up healthy eats during the week with some little cheat meals on the weekends. To jump start us, we forewent our typical Sunday donuts. Instead, we shuffled to the mall Saturday afternoon, picked up a donut cutter ready to make our donuts for the next morning. Mind you, I’m aware this was not a healthy move, but we were taking baby steps. Our impatience got the better of us and we headed to the store late Saturday night for some cider donut fixins.
I have such a wonderful memory associated with cider donuts. Earlier in last year toward the end of September, Mr. E and I drove up to Apple Crest Farms in New Hampshire for their fall festival and ate hands down the most amazing cider donuts.
Piping hot and super cidery from Apple Crest Farms
Seriously, game over. All other cider donut makers, just hang your hats and go home. I figured if we were going to make donuts, it would have to be the apple cider variety. Now I’ll admit, the amount of shortening you need to use is not for the faint of heart. Shortening really does improve the grease factor of fried goods, as I’ve learned with fried chicken. Just think as it sits, the fat solidifies back to its room temperature form so you’re not left eating an oil sponge.
A whole lotta’ shortening
Going at the dough
Cinnamon sugar and cider glazed cider donuts!
Ready to fry the remaining donut holes
For the dough, I used a minimal amount of concentrated cider that boiled down to about 1/4 of its original volume. In hindsight, I should have pureed apple to pump up the apple flavor. If I’m eating a cider donut, I’d like to know I’m eating a cider donut. That being said, I thought we made a pretty solid showing for our first time. Will I be making donuts on a regular weekly basis? Absolutely not. Let’s leave that to the experts. Craigie on Sundays and Apple Crest in October. See you guys there.