Tuesday, November 1, 2011

Peanut Stick Donuts

Every October my husband starts talking about western New York.  Though we start the conversation with the beautiful fall leaves and change of season, it is always reduced to one specific topic...  Cider Mill peanut stick donuts.

These donuts appear to be unique to the area where we grew up, and can be found during apple season when cider is being produced.  Even though a few stores carry them, hubby's favorites come from the Cider Mill in Portville, NY.  Occasionally family or friends are traveling through our area and bring along donuts and cider, but not nearly often enough according him.

This year I thought I would surprise him with an attempt at recreating this rare delicacy.

Cake Donut adapted from King Arthur Flour:

2 large eggs
1 cup (8 ounces) buttermilk
1 cup (7 ounces) granulated sugar
4 1/2 cups (14 7/8 ounces) unbleached flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 tsp. cinnamon
1/2 teaspoon salt
2 tablespoons butter, melted

1 1/2 quarts (3 pounds) lard, shortening or vegetable oil heated to 365-375 degrees in a deep fryer or deep frying pan.  I used shortening.

Stir together eggs, buttermilk, and sugar.  Combine dry ingredients in a separate bowl.  Blend together wet ingredients and melted butter.  Blend in dry ingredients.

The dough is quite sticky.  Flour surface well.  Knead a few times and roll out to about 1/2 inch thick.  Cut into desired shapes.  I cut 1x3 inch rectangles for the peanut sticks.

Carefully lower donuts into hot oil.  Allow to cook about 1 minute and flip.  Fry 1 minute longer and remove to a paper towel lined plate.  Allow to cool until warm to the touch.

For peanut sticks:
1/4 c. milk
2 1/2 to 3 c. confectioner's sugar

Blend until smooth.  Dip donuts completely into glaze and remove.  Allow the glaze to drip back into the bowl until dripping almost stops.  Roll in chopped peanuts (I spead the nuts on a cookie sheet) and place on a wire rack until glaze is set.

You can also frost or shake in powered sugar or cinnamon sugar.  Because this recipe made 16 donuts plus donut holes I finished them all four ways.
I've tried several donut recipes trying to find the right taste and texture for this special treat, and I'm pleased that this recipe holds up for a few days.  Several other varieties were only good the first day and lost a lot of texture in just 24 hours.

The effort was absolutely worth it when my hubby took his first bite.  Talk about a big grin!  We've made an agreement that this is a special occasion recipe... now if he'd just quit trying to make up more special occasions!

Linked to:  Delicious Dishes at It's a Blog Party
                 Tasty Tuesday at Balancing Beauty and Bedlam
                 Sweet Tooth Friday at Alli-N-Son


  1. Um, these look so delicious! I have yet to attempt making donuts but it's on my list of things to try. And I'm always cooking/baking for "special occasions" as well ;) And somehow I come up with one on a weekly basis!

  2. Oh yeah!! I grew up in Western NY and I loved me some peanut stick donuts!

  3. I can think of several special occasions that need these doughnuts! ;) Way to keep your hubby happy! :)

  4. this recipe actually looks doable - and yummers!

  5. Yummy, it's not a donut but I just had pumpkin pie for an early breakfast. Your donuts sound yummy. I would love for you to join my weekly linky, fri-monday come strut your stuff. If you like giveaways, I have some big ones ending soon too.

  6. Oops here is the link, just in case.
    Happy Black Friday.

  7. I'm from WNY too, and these are a must-get when I go! How did you store these--fridge? Counter? Tightly covered? Loosely covered? I'm going to try to make these tonight.

    1. I stored them on a plate covered with plastic wrap. They were good the first and second day, but the third we warmed them for 10 seconds in the microwave to soften them up. Enjoy!

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