Comments on: apple cider doughnuts

By: mabk

mabk — Fri, 23 Dec 2011 19:45:38 +0000

These were so good that I’m making them again for a Hanukah party tonight. It might be an Israeli thing cause my mother, and her Sephardic jewish mother, used to fry everything in sight for Hanukah – in olive oil always! I will try Caitlin’s idea super reduction to get mega-apple flavor.

By: Caitlin

Caitlin — Tue, 15 Nov 2011 16:08:58 +0000

I made these and they were to die for. I found that the freezing/refrigerating was essential, so don’t try to skip that step. Next time, I might reduce 2 cups (instead of 1) of apple cider into 1/4 cup — for more flavor. Another great thing was that they stayed fresh for 3 or 4 days. My only problem was that I needed to fry them until they were very dark in order to fully cook the interior. My oil was the correct temperature, so I am not sure why this happened. This is the same problem that I ALWAYS encounter when making fried doughnuts, fritters, zeppole, etc. It is driving me crazy! Do you have advice?

By: KC

KC — Wed, 09 Nov 2011 15:28:35 +0000

I love these doughnuts. I’ve made them 5 or 6 times now. My family requests them all the time. Thanks so much for a great recipe.

By: deb

deb — Fri, 04 Nov 2011 20:57:47 +0000

Someone always brings up Hanukah but I swear, I had NEVER heard of jelly-filled doughnuts as a Hanukah treat until I was in college. And I went to Hebrew school my whole life! It’s an Israeli thing, right?

By: D

Fri, 04 Nov 2011 20:30:31 +0000

“deep-frying — something I’m anything but skilled in, which I blame on my Yankee, Jewish upbringing; seriously, my people did not deep fry things”

Really? What about Hannukah?

By: amanda

amanda — Thu, 27 Oct 2011 16:45:23 +0000

the first time i made these they came out wonderful! i’d like to do them again but am wondering, would it be okay to make the dough a day in advance, refrigerate and then deep fry the next day???

By: deb

deb — Wed, 26 Oct 2011 00:54:37 +0000

It's more of a roll-out dough so I'd use a regular apple cake batter instead. Like this one!

By: Laura

Laura — Tue, 25 Oct 2011 15:52:49 +0000

Think I could use this batter for cupcakes?

By: Melissa @ Best Friends For Frosting

Melissa @ Best Friends For Frosting — Tue, 18 Oct 2011 05:15:30 +0000

I could not help feeling envious when I saw your sweet little one next to the Crisco. How I would love to have a second. My son is 15 months and trust me when I say it goes by TOO quick. Where does the time go…

I adore this recipe. I hope you don’t mind me posting it on my blog this week. Love your website. You always come through with incredible recipes. =)

By: deb

deb — Mon, 17 Oct 2011 00:46:15 +0000

Julia — Doughnuts are always best on the first day.