Molasses Doughnuts

These doughnuts, unlike my last doughnut recipe, are unabashedly fried. I made them as a pick-me-up for the house this Sunday morning. I don't reckon there's a reason to skimp on fat when you're making a pick-me-up. I didn't have a flavor of doughnut picked out until I recalled that I still had a near-full jar of molasses, originally bought for a batch of ginger cookies I took to a Christmas cookie swap. So I pulled it from the back of the shelf and then proceeded to add nearly every other ingredient I could find in the pantry and refrigerator. I didn't go about this intentionally, but the recipe evolved as I searched for flavourful ways to add moisture to the dough. The experiment proved such a success, I decided to share it with you all.

Once all the ingredients are gathered, the recipe comes together in a jiffy, which makes it a good choice for a spur-of-the-moment breakfast treat. The molasses flavour doesn't overpower, but it really complements the spices and prevents an overly sweet doughnut. The recipe is also vegan, if you use soymilk. Don't be concerned if the doughnuts feel somewhat dense before frying, as mine did. Once they hit the hot fat, the baking powder and soda work their magic, and the doughnuts fluff right up. I also made a few mini doughnuts and some bigger ones; the mini cook for just couple minutes on each side.

Adapted from Spoonandshutter's Molasses Doughnuts
Molasses Doughnuts
Ingredients:
2 1/2 cup unbleached all-purpose flour
1/4 tsp. baking soda
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
1 tsp. cinnamon
1/4 cup granulated sugar
1/3 cup molasses
1/4 cup buttermilk (or 1/4 cup milk mixed with 1/4 tsp. vinegar)
1 TBSP maple syrup
2 TBSP applesauce
2 TBSP water

1/4 cup granulated sugar mixed with 1 tsp. cinnamon, for coating
vegetable shortening for frying

Directions:
--Mix together flour, baking soda, baking powder, salt and spices. In another bowl, combine rest of ingredients. Add wet ingredients to dry, and stir with a wooden spoon until dough begins to form. Use hands to form dough into a cohesive ball.
--Scoop about 1 cup of shortening into a medium nonstick saucepan or high-edged iron skillet. Begin heating while you shape the doughnuts; shortening should get to 375 degrees and sizzle when a small piece of dough is dropped into it. 
--Shape doughnuts. Take a ping-pong sized ball of dough and roll into a rope between hands. Connect ends of rope together to make a circle. (or, if you want doughnut holes, roll the piece of dough into a ball and, use a bottle cap to cut a hole out of the center). Place formed doughnuts on a floured surface.
--Cover a large plate with a couple paper towels or pieces of paper grocery bag. Once shortening is hot enough, add doughnuts to pan, three to four at a time. Cook about three minutes on both sides, until a tan-brown crust forms. Remove from pan with a slotted spatula and place on lined plate. When cool enough to touch, toss in cinnamon sugar mixture. Repeat until all doughnuts are fried. Makes approximately sixteen.