Most of you all know that Friday night is Donut Night at the Lapacek’s household (Kroncke Road). Jared starts around 7 and I join him after the girls are in bed (or right away if Aunt Karma or my mom and dad around to put them down). This past Friday I took some great pictures of the entire process so everyone could see! I have to send out a huge thanks to Al, Jeremy, Leslie and Karma for all their help getting these done. We would never have the energy we still have if it weren’t for our friends. Thanks guys!The batter in the machine getting ready to be fried up!The donuts begin!Now for Number 2 They sizzle away as they get fried and delicious! Jared is in charge of getting the dough ready. My fabulous deal on a Kitchen Aid Mixer comes in handy for this (only $60!)! Al was in charge of moving the new donuts out of the way of the previous donuts. Jeremy was the cinnamon/sugar-er… I was the bagger. Leslie labeled (no picture taken…ooops) Our assembly line in action.Jeremy decided he needed an apron so I found him a really nice one to wear :) Al needed one too…

It was a successful and fun night of donut making!

Now onto the Sunday Recipe. I had never had cider donuts and since we get busy in the fall I didn’t know when I would have a chance to try them. So, Diane made up a batch of cider donuts for me at the end of the season one year…I was hooked. The recipe I am going to share with you is not the one we use for our donuts we sell at the store but it is quite delicious. This recipe can be found in our Farm Fresh Recipes Cookbook either online at Kim’s Crafty Apple or when you stop by the apple store.

Apple Cider Doughnuts

by Diane Lapacek

1 c. Lapacek’s Apple Cider

1 c. sugar

1/4 c. margarine

2 lg. eggs

1/2 c. buttermilk

3 1/2 c. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. nutmeg

vegetable oil or shortening for frying

2 T. Cinnamon

1 c. sugar

Boil cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool. Beat sugar with margarine until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2 to 3-inch doughnut cutter, reserve doughnut holes and re-roll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375-degrees. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon. M ix cinnamon and sugar. While still warm, shake a few at a time in a paper bag containing cinnamon-sugar mixture. Cool on a rack.

Or, if you want to try some cider doughnuts and don’t feel like doing all that stop by the orchard on a Saturday and get your own bag that we’ve already made for you! (Sometimes Sunday’s too!)