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These donuts are a bit of an acquired taste, but let’s face it, after writing twenty-three donut mysteries and their accompanying recipes, I’m running out of concoctions to create! Some of you have requested recipes featured in the books themselves, so this is my attempt to satisfy your desire—at least of the donut variety! This one was fun to do, so if you’re feeling adventurous, have at it. I hope you enjoy the unique flavor combinations if you’re brave enough to try making these yourself!
Ingredients
Mixed
2 eggs, beaten
3⁄4 cup fresh apple cider
1⁄4 cup brown sugar, light
1⁄4 cup sugar, white granulated
1⁄4 cup pumpkin pie canned mix
Sifted
3–4 cups bread flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
Pinch of salt
2 tablespoons butter, salted, melted and at room temperature
Canola oil, enough for frying the donuts
Directions
Heat the oil to 360°F.
While you’re waiting for the oil to reach the proper temperature, take a medium-sized bowl, add the beaten eggs and cider together, and then loosely incorporate them. Next, add the brown sugar, granulated sugar, and pumpkin pie mix to this blend, again incorporating thoroughly.
In a separate medium-sized bowl, mix the flour, cinnamon, nutmeg, baking soda, baking powder, and salt together until it’s thoroughly blended. Mix this together, adding the melted butter last. If the dough is too sticky to work properly, add small increments of flour until you get a consistency you like. If you add too much flour, add a little more cider until you get the perfect dough. Roll the dough out 1⁄2 to 1⁄4 inch thick, then cut out the donut shapes using a cutter or a water glass. Fry the donut rounds in canola oil for 3 to 4 minutes, turning halfway when one side is golden brown. These can be coated with confectioners’ sugar after frying or lightly coated with apple butter.
Makes 6 to 12 donuts