Dough for the doughnuts:
- 2 C. Bisquick Baking Mix
- 1 C. Flour
- 1 Egg
- ¼ C. Sugar
- 1 C. Apple Cider
- Oil for Frying
- 1½ Tbsp. Apple Pie Spice Blend
Cinnamon Sugar for dusting:
- 1 C. Sugar
- 1 tsp. Cinnamon, Saigon Ground
- Mix together the cinnamon sugar ingredients and pour them into a lunch-sized brown paper bag.
- Using a heavy, deep pan (like a sizeable cast iron skillet, wok, or Dutch oven), pour cooking oil to a depth of about 3 inches. Slowly heat oil to 375°F.
- In a medium bowl, combine the dry ingredients: the flour, baking mix, sugar and Apple Pie Spice Blend.
- In another, smaller bowl, beat the egg with a whisk until fluffy. Pour the egg to the dry mixture, then add the apple cider. Whisk together until fully combined. This will be a super-sticky “drop biscuit” batter, too gooey to knead or roll, but almost too thick to stir with a spoon. Add more flour or baking mix as needed to get this texture.
- Using a spoon, a small cookie scoop or melon baller, (carefully!) drop a small scoop of batter into the hot oil. Take care to not crowd the pan; fry no more than half a dozen doughnuts at a time.
- Cook the doughnuts on one side approximately 5 minutes, or until they look golden brown, and bubbles begin to form on the (un-fried) side facing you. Flip the doughnuts and fry the second side until it is golden brown, too.
- Remove cooked doughnuts from the hot oil, using a wok tool or heatproof slotted spoon. Carefully transfer to a paper towel-covered plate to allow to cool and excess oil to drain. Repeat process until you’ve used up all the batter and all the donuts are fried.
- Put the doughnuts, about 3-4 at a time, in the sugar bag, and shake around to coat. Repeat until all the warm doughnuts are dusted with the cinnamon sugar coating.
- Serve immediately.
- We found this simple doughnut recipe without much fuss at the site below.
- Adapted from Bake At Midnite.
- Use a high smoke-point oil for this recipe, such as canola, vegetable, or grapeseed oil.
- Doughnut holds will keep in a sealed container for several days, though you’ll be tempted to eat them all right away!