non-vegetariannut-free
new_england
Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
60 min
1170 cal
31gProtein
106gCarbs
71gFat
3Recipes
Loading...
Melt-in-mouth apple cider donuts! A sweet, aromatic comfort food for any time.
Soft, cakey donuts bursting with the flavor of reduced apple cider and warm autumn spices. Fried to a gentle crisp and generously coated in cinnamon sugar, they're the perfect fall treat.
Serving size: 2 donuts
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
Crispy fried oyster platter with tangy coleslaw. A delicious comfort food that's simply irresistible!
Decadent, creamy Lobster Newburg. A rich, soul-satisfying meal that feels truly special!
Protein-packed shepherd's pie. A hearty, homestyle comfort food that's soul-satisfying and delicious!
Protein-packed swordfish with tangy mango salsa. A fresh, fiber-rich meal that's truly aromatic!
Melt-in-mouth homemade whoopie pie. A sweet, soul-satisfying treat, just like mom used to make!
Melt-in-mouth apple cider donuts! A sweet, aromatic comfort food for any time.
This new_england dish is perfect for snack. With 603.92 calories and 7.1g of protein per serving, it's a nutritious choice for your meal plan.
Reduce Cider: Pour 1.5 cups apple cider into a small saucepan. Bring to a boil, then reduce heat to a steady simmer. Cook for 15-20 minutes, or until the cider has reduced to approximately 1/2 cup. Remove from heat and let it cool completely to room temperature, about 20-30 minutes.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, baking soda, salt, 1 tsp ground cinnamon, nutmeg, and allspice.
Combine Wet Ingredients: In a separate medium bowl, whisk together the large egg, melted unsalted butter, buttermilk, vanilla extract, and the cooled, reduced apple cider until smooth.
Make the Dough: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix; a few lumps are okay. The dough will be very sticky.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling is essential for making the dough manageable.
Cut the Donuts: Lightly flour a clean work surface and your hands. Turn the chilled dough out onto the surface and gently roll it to about 1/2-inch thickness. Use a 3-inch donut cutter to cut out the donuts and donut holes. Gently re-roll the scraps once to cut out more donuts, avoiding overworking the dough.
Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Heat over medium heat until a deep-fry or candy thermometer registers 350°F (175°C).
Prepare Coating: While the oil is heating, combine the remaining 1 cup of granulated sugar and 1.5 tbsp of ground cinnamon in a shallow bowl or plate. Mix well and set aside.
Fry the Donuts: Carefully place 2-3 donuts at a time into the hot oil, ensuring not to overcrowd the pot. Fry for 60-90 seconds per side, until they are puffed and a deep golden brown. Fry the donut holes for about 30-45 seconds per side.
Drain and Coat: Use a slotted spoon or spider skimmer to transfer the cooked donuts to a wire rack lined with paper towels to drain excess oil for about 30 seconds. While still warm, toss each donut in the cinnamon-sugar mixture until generously coated on all sides.
Serve: Serve the donuts immediately while they are warm for the best flavor and texture.