|Yield||13 doughnuts and holes|
If your kids are like mine, they will want to watch these doughnuts puff up in the oil. Let them peek over your shoulder, safely away from the hot pan. Put them to work cutting out the doughnuts, and then let them shake the warm doughnuts with the cinnamon sugar in a paper bag that they’ve decorated themselves.
|~||Vegetable oil for frying|
|2¾||cups (14 ounces) all-purpose (plain) flour|
|¼||cup (2 ounces) sugar|
|1||tsp. kosher salt|
|½||tsp. baking soda|
|1||Tbsp. baking powder|
|⅛||tsp. grated nutmeg|
|½||cup (4 fluid ounces) buttermilk|
|¼||cup (2 fluid ounces) apple cider|
|2||Tbsp. unsalted butter, melted|
|½||tsp. pure vanilla extract|
|½||cup (4 ounces) sugar mixed with 2 teaspoons ground cinnamon|
This content is from the book Family Meals by Maria Helm Sinskey.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better