The book was written by Deb Perelman, grande dame of food bloggers, Olympian baker, DALS honorary guest, and shutterbug extraordinaire. Yum! The doughnuts were a flop for me. And where? Why, oh why must you do this to me?! Made these again today and they came out awesome as usual. Made these per my wife’s request for Thanksgiving morning. Did we share a grandmother? Any thoughts on adapting fried donut recipes for the oven? Do not try this at home). I have only gone to Hearth for the sole purpose of eating these donuts. Which also meant that I had to set out to buy a large quantity of shortening, which meant that I had to pack my son into his stroller for one of our first solo errands together to buy an egregious quantity of trans fats (the store didn’t carry the trans-fat free stuff — the horror! Either way was fine. Another poster said that she used “1.5cps rice flour + 1/2cp potato starch + 1/4cp tapioca starch + 1tsp xanthum gum” without issue. I’m intrigued. It was really runny and I don’t think it added much to the end product, sadly. We always do apple cider donuts and pumpkin spiced donuts for the fall. I’m in the process of emptying my kitchen after 2 years in Sydney. Can someone help me out here? I made the chocolate caramel crackers last night with bittersweet chocolate and they are to die for. These look absolutely incredible – trans-fats or no trans-fats. It doesn’t look quite right at the wet ingredients stage but the dough came together fine and cooked up perfectly. :-). Thanks for the pics! I have a 9 month old son, Evan, who until very recently was totally bald. ;). Really- love your photography – these doughnuts look delectable, and are the perfect seasonal treat! A few things I learned: What about frying them in lard (Nature’s Crisco)? Tried them yesterday and they turned out (mostly) great. Do you think that would ruin them? Baby Boy is soooo handsome! Thanks for the fall doughnut recipe. Can I make them up to the last refrigeration before deep frying and just keep them in the fridge for four hours instead of 20-30 mins? Thus, whenever I’ve mentioned bacon-wrapped dates as part of a party or Friendsgiving menu and have received a surge of comments and DMs asking me for the recipe, I’ve responded, “Just Google it — recipes abound!” Or, more huffily, “That’s it. i would also like to know about making a day before. Oh – what I could do with a big pile of these! I usually love all of Smitten’s recipes, but sadly this one just didn’t work out. Quickly turning into an autumn tradition. He is so cute with his full head of hair! Any help would be great! I’ve been reading your blog since I was in college in 2008. I don’t have any qualms about deep frying, fortunately, as long as the batter itself isn’t too fatty…I’m Indian, it’s in the blood. Please correct your recipe so we cult followers can have a successful turnout. They look so good! They look phenomenal! If you take a bite however you will discover sweet and soft, cooked apple in there! And, what a gorgeous boy you have! There used to be a Tapas restaurant near where I live that would serve goat cheese-stuffed dates, wrapped in prosciutto, that had some kind of glaze drizzled over them. Now, I have a recipe from a trusted source. i have to say…i’m a tiny bit intimidated by deep frying. It is a protein and fruit serving all in one! We all loved the version with melted milk chocolate frosting. I have since figured out what I did wrong–I need an electric skillet to better control the temperature, in addition to a better candy thermometer, but I also needed to do a better job of measuring out the flour. When are you going to publish them all in a book so I can keep them all together instead of on individual print out, scattered about my kitchen?? Eleven years ago: Mushroom and Barley Pie, Mustard-Roasted Potatoes and Walnut Tartlets New, and barely under the dinner wire, as always: A few moderately controversial opinions about risotto led me to this almost stir-free, broth-free, perfectly flavored risotto. :-). If you’re ever looking for a Vegan recipe the site is missing, let me know. Notify me of follow-up comments by email. Sorry. This recipe results in the quintessential pumpkin bread: It’s tender, lightly sweet, and bursting with cinnamon, ginger, nutmeg, and clove. That said, they are definitely delicious without any filling at all! You would not believe that I just bought apple cider this week so I could do this very thing! The glaze just makes it!! It said it was up to temp, but it still managed to absorb an entire tub of palm shortening. I didn’t find the dough difficult to handle at all. Hmm… I may be heading to the store for a giant tub of shortening myself! love that boy’s hair! Hi :) I just attempted these, and they were a disaster. I can’t believe I waited so long! Good thing I have Zumba tonight to burn some calories. Susan. Maybe I should make some myself…. The comments all sounded like this would be one of those top notch recipes, but we are really disappointed here and will throw out the rest of the dough. ARGYLE BABY SOCKS? 5. With three month old twins and an almost two year old toddler, friends always ask how I have time to cook. seriously bad for any sort of losing-weight-resolve) and also discovered how FUN it is to deep fry. Thanks! Hey Deb, comment no. He’s got such grown-up hair– the Argyles are just too perfect. a crisco can never looked so beautiful. Good lord, I just fainted and fell off my chair at this post! But I dont taste or smell the cider-it would have been faster, cleaner, tastier to travel to the orchard. You might want to check out the comment guidelines before chiming in. smitten kitchen. Then you could take it out, let it thaw, and continue with the recipe. My new hubby and I just got back from our honeymoon in NYC yesterday. We saw it on The Food Network and got a whim to just GO. He looks like a little teeny man! I love them. Our family’s version of this–aka “rumaki”–is bacon-wrapped watermelon pickles. Thanks for posting Deb! i’d like to do them again but am wondering, would it be okay to make the dough a day in advance, refrigerate and then deep fry the next day??? Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. I think the crumble from your big crumb coffee cake would gild the lily just right. Thank you! These look delicious. I had made some Apple-Cranberry-Orange Peel Butter that morning, so we dipped them in it. The apple cider glaze was tart and delicious. http://theearlyriser.blogspot.com/2011/07/visiting-day.html, I linked you on my weekend post! Hi Deb…now I visit SK purely for Crisco-boy photos! Twelve years ago: Rugelach Pinwheels Where does the time go…, I adore this recipe. I was just walking around the magnificent local orchards over the past week, interviewing the orchard keeper for an article coming later this week, and sipping cider. Making these with a friend who is eats a gluten-free diet. YUM! -Trans fatty acids are also found in nature. I have a 3 mo old little midwest girl who “helps” me in the kitchen. Overall the recipe was pretty close to what I was hoping to make. Thanks for the recipe. Thank you for this! New here? Everytime I come to your site you have something delightful like this to entice me back. I followed the recipe and did not have any trouble with the consistency of the dough (like a sugar cookie) or the final product (ideal cake doughnut texture). I had apple cider doughnuts the other day when I was visiting Solebury Orchards in Pennsylvania. You could also use canola oil. 6. I happened upon this recipe,so she tried them and they were REAL cider donuts. The donuts look good, too – I’ve never attempted anything like that before, and now I really need a donut. I also fried them in vege oil since that is what I had. Stopped after four hole attempts. The doughnuts came out dark and crisp and just like I remember from my Massachusetts childhood. After it is solid, wrap the dough in plastic wrap and put it in a zippered freezer bag. Your pictures are great and they make the foughnuts look healty…there are apples in them too right? Notify me of follow-up comments by email. How can I prevent this from happening? If you’d like to be fancy, this is really nice with some rosemary sprigs on the tray, roasted in the bacon drippings, cider vinegar, and salt. I’ve been attempting to cut down on fried foods and this post is so not helping Deb. These would be great at that time of year, well anytime of year for that matter but to justify and not have the Jewish guilt let’s wrap it into the holiday. Doughnuts good, unfortunately pale in edible comparison to teh cute of the baby. if you make sure A) your oil is hot enough, as too cool oil makes food uber greasy, and B) set food on a cooling rack above a cookie sheet or some such oil drip catcher. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. We know them as ‘devils on horseback.’. Deb I’m going to have to try these even though I’m trying to cut down a bit in the run up to Christmas (ha!) Thank you! (Love the socks!). — I’m so sorry. – Refrigerated overnight before cutting (no freezing step), and only ~5 mins refrigeration in between cutting and frying while the oil got hot – this seems to have worked just fine. deb, do i need more than one big tub of crisco? :-) HA! Sorry if it troubles you that I haven’t made this specific concoction of this recipe. I’m pretty sure I baked it at about 350 — when I have the kitchen windows open, the oven thermometer always measures low and I have to jack up the oven temp — until the top was golden. Your son is SO cute!! No snark on Smitten, Meryl! These look so yummy! I used a 3 inch cookie cutter and 1 inch melon baller to make the donut holes as one commenter suggested. Not sure how widely Red Jacket is distributed, but theirs is perfectly good. One trick we have is to thin the bacon using the side of a knife before wrapping. Oh, and, I was at a farmer’s market two weekend’s ago and they had cider doughnuts and I asked if they’d been made that day. The faculty loved them and were impressed on how I could do them as a college student. This makes me want to make some @ home! Can I just say though, that your son is more delicious than all of those doughnuts! Bacon wrapped dates are my husband’s favorite thing IN THE WORLD! will you please make the picture of the crisco and baby your christmas card. I might have to break mey “we do not deep fry in the house” rule for this one. “According to the product information label, one 12 g serving of Crisco contains 3 g of saturated fat, 0g of trans fat, 6 g of polyunsaturated fat, and 2.5 g of monounsaturated fat. Came out very nice after a few sacrificial donuts were burnt in the oil (we worked without a thermometer with shortening in a wok). You totally have reminded me that I should make something like this when the weekend comes. – Fried at 350 according to my (admittedly, untested) thermometer, and they were quite dark but certainly not burnt, and cooked through in ~1 minute per side. Bacon + dates is perfection. I have made various versions of this appetizer for years and it is always a crowd pleaser. I used the last of my cake flour and then some regular flour and the dough was pretty sticky. Just what I love. You’re a former vegetarian, right? We also doubled the cinnamon and added cinnamon to the glaze, per the 10 year old assistant chef’s instructions! These look delicious! And they are so greasy. I’m pretty sure we’d be bff’s if we were neighbors. I’m wondering how the donut machine would work that King Arthur sells. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. I am very excited to make these for the first night of Hannukah. I have found this to be a practical way to do so.” THAT is relevant and useful, not his shopping and travel history etc.*. It may be a Texas thing. This recipe is a keeper, thanks for sharing! Heat oven to 425 degrees F. Wind bacon around each date, securing it with a toothpick and arranging it on a rimmed, foil-lined baking sheet or roasting dish. My husband always talks about these incredible cider doughnuts he used to get at the orchard where he lived in Saratoga Springs and I think this is the closest we’ll get to that recipe. They rewarm well at almost any temperature. Having conquered my fear of pie crust (thanks to you), I think it might finally be time for me to take on my fear of the doughnut, specifically the deep frying part. In addition, through a serious of reactions involving catalysts and enzymes, the type of fatty acid can be changed at a desired location within the molecule. It needs absolutely no accompaniment. Would you fry them frozen or would you defrost them first? I tried the recipe for the apple cider doughnuts today and all I got was deep fried dough particles. Wow – I seriously cannot believe this OVER SIMPLIFICATION of this recipe. I believe ALL Crisco is now trans-fat free. I see you mentioned flouring the parchment paper liberally…. Anyway, I’m not a new baker by any means, but I am new to doughnuts and frying things in general (I’ve only fried chicken once and I’m from the South! I think the next batch, I will get the oil hot, then reduce the heat while frying each batch. My family requests them all the time. 1/2 teaspoon ground cinnamon I love these doughnuts. !What a li’l moosh! And apple cider doughnuts? I’m going to try the extra ones tomorrow morning and hope they taste better with a fresh pallete. That picture of him with the Crisco – too adorable. I’ll finish the cooking there. Also, I just realized these are gluten free AND diary free, which means they need to happen for the family tree trimming party on Saturday, cause we are that kind of family. Your doughnuts and doughnut holes look absolutely delicious! *And for those who want to know, I too shop at Trader Joe’s (though not exclusively), have been to Italy once, don’t care for gelato (latose intolerance issue), and do not collect plastic mini-spoons but do have a small but nice collection of early-American hand-forged iron animals. Well, I made this recipe and got 18 doughnuts, but only 16 doughnut holes. This recipe has a few variables. As far as freezing goes, I would freeze them at the point that you put it in the freezer anyway, before you cut them. Seriously, Deb. The dough kind of seems like a biscuit dough, so maybe cook at a temperature higher than 350? I had been looking to get one for comparison, since I already had it in my head that I wanted to make them at home. Thanks Deb! Will post them later tonight.). I just love this post, pictures and words! Amazing, Deb…. Can you re-use? I wrote about it here, if you’re interested! I don’t have any in the house but I do have plenty of unfiltered apply juice. Must yoy throw it out? I made apple dougnuts a couple of weeks ago. He won’t remember this, will he? All the samel, if I can’t come up with a Terhune Orchards recipe, I’ll be trying this recipe. Can you recommend a good apple cider brand? Despite a deep fear of deep frying, I WILL try these. There’s no reason you can’t use half of a large one. The socks! *(in my mind). Mucked up the flavor, imho. But you are absolutely right: it’s enough of a pain to do that I don’t make these very often. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. (They’re on the cover of Edible Boston this month, as it turns out! Your email address will not be published. You can download The Smitten Kitchen Cookbook in pdf format ;). Mmmm. The Cook’s Illustrated Holiday Baking Magazine this year has ‘drop doughnuts’ in it, which sound good. A foil lined pan is essential. Where I come from we measure “cooking time” in a recipe from the time you measure & mix the ingredients together until the product is finished. I think your response to JEFFREYCOLLIER was a bit harsh. thank you, Deb. i love even the bad, greasy stale ones at the greenmarket. Next time I’m going to make all doughnut holes or doughnut sticks to make it a little easier to fry. In Canada, too, cider is alcoholic. The NYT did an article comparing Crisco to other fats: Just finished making these. Also didn’t have honey so I cooked down a glaze with red wine vinegar, chili flakes and brown sugar. There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. Enjoy every single moment of him. I’ve never had an apple cider donut and these look wonderful but the star here is your precious baby. Doughnuts look lovely and all, but…. But all, I find, benefit from a little blast of acidity, the sugar in the glaze increases the caramelization we are after, and the pepper makes it more dynamic. Deb, you have a knack for hitting cravings right on the head! And adorable photo of Jacob, he probably weighs the same as the Crisco. 2. Seven years ago: Cauliflower-Feta Fritters with Pomegranate marijean — I think you’ll have a harder time getting them to cook through in a minute or two if you don’t remove the centers. Hi Deb- Oh my goodness. Of couse, you could always bake them. Brush or spoon over each bacon-wrapped date; you can even very briefly roll them in the mixture to coat. They really burn easily otherwise. I’m sure it wouldn’t taste quite the same, but do you think it’s worth making with plain juice instead of cider? :) But I love it. Oh my goodness, his little socks are seriously the cutest thing I have ever seen! Kimberly — And funny enough, I’ve never used a deep fryer! Deb moved up from Hero to Goddess in my world a few years back when she changed her comments section from a single general one to one with “All Comments” and “I Made This” sections. Just a person with a spoon. nice and soft, and tastes delicious) UNTIL it was time to fry. http://www.nytimes.com/2006/12/11/nyregion/11fat.html?scp=1&sq=crisco%20greasy%20chicken&st=cse. I cut the rest but ended up freezing 1/2 the cut donuts to make the following week because I CANNOT have 2 dozen donuts sitting in my house. Thank you for changing your mind and writing this post. I only had apple juice, so that’s what I used. :) Do you think apple juice will work for this? You can also bake them most of the way at home — until the bacon is cooked and mostly crisp, but not browned — and finish them up where you are, rewarming them as you do. Clearly humor can be just like dates–some people prefer them stuffed, others do not. :) I highly recommend experimenting with this method. Oh my. ). How did you know??!!! But I’m not finding many out there. Have ready a plate lined with several thicknesses of paper towels. YUM!! I’d call that a win-win. You are so lucky! Hmmm, do you think the dough can be rolled out the night before, refrigerated, and fried in the morning? For the few that were still edible, I could not taste any of the maple syrup/vinegar mixture at all, and I had reduced it down to a glaze so that it would not run off as other reviewers had stated. Can these be made with whole milk instead of buttermilk? and these donuts to go with it. So could the dough be in the fridge overnight instead of 20-30 minutes so I could make them in the morning to take to the office? http://rainydaygal.com/?p=1107 in case you’d like to check it out : ), Deb, these were an amazing addition to our christmas morning brunch…just have one question. Some people keep it and you can definitely can — I am not an expert on this but mostly you’ll want to strain it and store it in a jar in a cool place — but I tend not to deep-fry more than a couple times a year and don’t find the extra oil stays good that long. These look absolutely delicious. I have been trying your recipes for about 6 months now. Nobody will mind. I’ve bookmarked that too. The expression on Jacob’s face in the 2nd pic… “what the heck is my mom doing to me? Apple cider donuts? Daughters absolutely loved making and eating these with me. Hi Deb, if you have not tried it yet, you may love Hot Honey (there is a brand that seems the most well known and in my experience it is the best) and you will be able to skip a step and save the flakes. She tries them but she can’t answer pertinent questions about the recipe because she doesn’t test test test. Oh yeeeeeeeees. The pistachio doughnut at Balthazar . After 20 minutes in our convention oven, the dates were pretty black. Deb- do you know how this dough will turn out if you freeze it and then use it at a later date (so the doughnuts are freshly made)? These look amazing! Any thoughts on a suitable substitution for aleppo pepper flakes? keep up the great work. (And Meryl–sorry for the wrath YOU received after MY response! !”….it’s priceless! Hey Deb. I tried cooking these three ways to try to avoid frying them. Drain on paper towels for a minute after the doughnuts are fried. Thanks for sharing photos of him with food…they make me smile!). Being thinner, it crisps more easily and wraps round more, so no cocktail sticks – yay! My Max is 6’5″ 215 lbs now, and he’s the best thing I ever made without a recipe! I look at them with more empathy now. The socks! I actually used a recipe from Alex G. on foodnetwork, which turned out big, fluffy and definitely supreme to Dunkin Donuts. oooh, i’m such a sucker for apple cider donuts. But for doughnuts…hmmm….I’ve never made ’em! When you saturate a molecule, in this case a fatty acid with hydrogens, there is only one conformation that molecule can take on (i.e. Do you think it would work if I make a few without the bacon? I have been looking at recipes for cider doughnuts for the past week after had it on Tastespotting. But I’m going to do something uncharacteristic today and just outright admit my five favorite local places to indulge my doughnut habit because it would be a shame to have done as much hip-padding research as I have on the subject and not allow you to share in my doughy discoveries: 1. Oh! Save my name, email, and website in this browser for the next time I comment. Instead of stuffing the dates with anything (which is sooooo tedious and messy! – I found the shortening frying temp to be better around 380F. Hope I’m not asking a too personal question! these donuts look fantastic, although i doubt i will ever try to deep fry anything in my kitchen. In my defense, I’ll argue that if you’ve ever wrapped some plant based foodstuff with any piece of sliced charcuterie and baked it off as an appetizer then you’ve made this recipe. Actually it’s prunes I normally use, but I’ll try it with dates. So tiny and perfect :). These look delicious but alas… I don’t like donuts. I had the fryer at to correct temp, I refrigerated the dough, I’m not sure what I did wrong? I like reading the comments on this site because so few people do what you did here. Not gonna lie… Never been a huge fan of dates so I’m a little skeptical of this recipe. Worth a google. or can i simply make them and reheat. I want to make these for an office potluck but there are a few vegetarians in the group. I took a lot of liberties–like 1/2 regular flour & 1/2 bread flour, regular brown sugar, brown vinegar, wrong cake pan, TJ dark chocolate bar instead of chic chips, no corn syrup, etc. Let me state for the record that I am usually opposed to sharing non-recipes like this. My husband just laughs because he now just assumes anything that he puts in his mouth has been “Smitten Approved”! They look great in your pix, followed recipe to a tee, batter was yummy, but finished product was greasy and insubstantial – not at all like I like my cake donuts! How it went to give you the scoop on the must try for... Got the recipe to the yummy apple cider: ) if it troubles you I. Stuff the dates with anything them all that said, Deb fall bonfire Alex G. on,... Rolled out the calories, kick these days due to the right doneness. Over them, though and usually get more infused and chewy and salty block away from Hearth and I! 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