Donuts

I made donuts yesterday.  Not out of any particular longing for donuts, but because I had just fried a bunch of chicken wings and had the oil there, hot, needing something to do.  Apparently the first thing that comes to mind, barring the presence of pork tenderloins or catfish, is donuts.

These were just the basic Betty Crocker cake donuts recipe from the 1970s version of the cookbook, albeit halved because there are only two of us and the recipe said it made two dozen donuts.  They weren't particularly pretty since I ended up using a biscuit cutter, and they turned out a bit smaller than the ones you get at your standard Chinese buffet.  But they're cinnamon and nutmeg flavored, and I think of the 22 small-biscuit size you get from half a batch of donut batter, there are maybe five left.

Nope, I was wrong; only three.

Anyway, this was a hazardous process.  Not so much the actually making donuts part, but because now that I've done so once, I know that a) it's really not that hard and doesn't take that long once the oil is hot and b) I can make cider donuts now.

The first thought that succeeded these wasn't actually cider, but chocolate, followed by orange with orange glaze, then by replacing Little Debbie donut sticks with homemade versions, at which point I thought maybe I could get a donut cutter since the biscuit cutter doesn't really work for it.  Then I remembered cider donuts.

But not that I've remembered them, they're probably going to happen on Monday.  If I make them earlier than that, it's all I'm going to eat all weekend, and I have Haagen Dazs ("Mayan Chocolate") and bread that I need to make into grilled cheese to use up first.

So... Monday baking.  Challah?  Cider donuts?  Both?

... I wonder how many donuts a gallon of cider makes.