Apple Cider Doughnuts With Maple Glaze Recipes
APPLE CIDER DOUGHNUTS
Apple donuts remind me of family trips to South Dakota. We'd stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider donut. -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 dozen doughnuts plus doughnut holes.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely., Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour., Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter., In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.
Nutrition Facts : Calories 335 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE
In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes.
Provided by Tonkcats
Categories Breads
Time 32m
Yield 10 mini-bundt doughnuts
Number Of Ingredients 15
Steps:
- To make Doughnuts: Preheat oven to 375 degrees F.
- Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
- Sprinkle with sugar, shaking out excess.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
- In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
- Add dry ingredients and stir just until moistened.
- Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
- Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
- Loosen edges and turn the cakes out onto a rack to cool.
- Clean the mini-Bundt pan, then re-coat it with oil and sugar.
- Repeat with the remaining batter.
- To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
- Gradually whisk in enough maple syrup to make a coating consistency.
- Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
Nutrition Facts : Calories 416.6, Fat 4.9, SaturatedFat 0.8, Cholesterol 18.8, Sodium 386.3, Carbohydrate 90.9, Fiber 1.2, Sugar 66.4, Protein 3.8
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