fidget smile wave

Larry and I ran out the door for work the other day and I had to make a quick dash back to grab a sweater.

A sweater…swoon!

Yes the air was crisp, down right cool.  Sure within an hour I was sweating in my sweater but in that first moment my mind went into fall mode.

Fall, the greatest of all seasons and I’ll fight you tooth and nail if you say different.  Not really but you would be wrong if you said different.  It’s a fact.  I know these things.

Fall holds many things for me and one that always went hand in hand with pumpkin and apple picking was getting to stuff my face with apple cider doughnuts.  They are as much a necessary part of Fall as are corduroy skirts and boots. But alas Fall is technically a day away, TOMORROW! I  just sang that as Annie.  Fun Fact: my sister and I had that soundtrack on record and would sing it on the top of our lungs while making up gymnastics routines.

Anyway, since it is not fall yet but doughnuts were on the brain I am giving what has become my go to doughnut recipe.  This comes from Tracy at Shutterbean and adapted from Baked: Explorations.  They are amazing and not difficult at all. I added a coconut topping for my husband and a powdered sugar topping for me because nothing beats an old-fashioned powdered sugar doughnut.  I’ll fight you on that!

I used a biscuit cutter and a bottle cap to shape out my doughnuts! Biscuit cutters are amazing, I don’t know what I did without them.  ( I know that is overly dramatic, I made do but I love having them now.)

Pretty frying doughnuts!

Nobody pay any attention to the one on the right.  we will call it a cruller.

And decorate!

They are just so good you have to try them!  Perfect for a crisp fall morning with a cup of coffee and a pair of boots.  That way you can save the apple cider ones for the pumpkin patch!

Old Fashioned Buttermilk Doughnuts

From Shutterbean and Baked: Explorations

Ingredients

3 1/2 cups flour

3/4 cups granulated sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

2 large eggs

3/4 cups buttermilk

1/4 cup greek yogurt (or sour cream)

1/4 cup unsalted butter (melted and cooled)

vegetable oil for frying

Line a baking sheet with parchment or wax paper and another one with paper towels.  In a bowl whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.

In another bowl whisk eggs, buttermilk, and yogurt until combined.  Add the cooled butter and combine.

Make a well in the flour mixture and pour the egg mixture into it.  Gently work the flour into the liquid until it forms a sticky dough.

Turn dough out onto a floured surface and flatten to about 1/2 inch thickness. Use two round cutters to form doughnut shapes.  Dust the cutters in flour before pressing into the dough.  Arrange doughnut on parchment baking pan and place in fridge while your oil heats up.

Pour vegetable oil in a pot to about 1 1/2 inches and heat to 365-370 degrees.  You can start your glaze and set up your sugars and toppings while the oil heats up.

Once oil is at the correct temperature carefully place doughnuts in hot oil (be careful!) 3 or 4 at a time, don’t crowd them.  Brown the bottom sides and then flip over. It takes about 2 to 3 minutes per side.  Use tongs or a slotted spoon to remove fried doughnuts to paper towels.  Continue with rest of doughnuts.

Vanilla Glaze

1 cup confectioner’s sugar

1/8 cup milk

1 teaspoon vanilla extract

Combine ingredients in a bowl and whisk until combined.  Dip fried doughnuts into glaze to your liking.

Cinnamon Sugar

3/4 cup granulated sugar

2 tablespoons cinnamon

Combine and coat fried doughnuts to your liking

You can also coat fried doughnuts in powdered sugar like I like or you can dip them in the vanilla glaze and coat with shredded coconut like Adam is fond of.  Or you can eat them anyway you want.  I’m not here to tell you what to do, except to acknowledge that Fall is the best season.  Enjoy!