Apple Doughnuts Recipes

EASY APPLE 'DOUGHNUTS' RECIPE BY TASTY

Steps:

• For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Mix in the egg and buttermilk.
• Gradually stir in the milk.
• Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
• Heat the oil in a deep frying pan to 180˚C (350°F).
• Evenly coat each apple slice in the batter mix.
• Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
• Drain on paper towel before coating in sugar.
• Enjoy!

APPLE CIDER DOUGHNUTS

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.

APPLE DOUGHNUTS (BAKED)

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine flour, baking powder, salt, nutmeg and sugar.
• Cut in shortening.
• Mix in egg, milk and apples.
• Fill greased muffing pans or doughnut baking pan 2/3 full with batter.
• Bake for 20-25 minutes.
• While they are still warm, roll in 1/2 cup melted butter and then roll in cinnamon-sugar (1 teaspoon cinnamon and 1/3 cup sugar).

APPLE DOUGHNUTS

Steps:

• In a large bowl, combine the brown sugar, oil, buttermilk and cider. Whisk in the egg and applesauce (see recipe below).
• In a small bowl, sift two and a half cups of the flour with the mace, cinnamon, baking powder and baking soda. Add this mixture to the applesauce mixture and mix to make a soft dough, adding additional flour as needed.
• Turn the dough out onto a floured surface and dust liberally with flour. Flour your hands and knead the dough, adding additional flour as necessary, to make a soft dough that is no longer sticky. Roll the dough to one-half-inch thickness and cut with a doughnut cutter. Place the cut doughnuts on a baking sheet lined with parchment paper. Cover and place in the refrigerator. The cut doughnuts can be refrigerated for several hours, if desired.
• Pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat. Dip a spatula into the hot oil and slide the doughnuts into the oil three or four at a time and fry them a minute or so on each side, until golden brown. They should take about three minutes each to fry. If they brown in less time than that, your oil is too hot.
• Lift the fried doughnuts out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain. Dust them with sifted confectioners' sugar while they are still warm.

APPLE DONUTS

Steps:

• Slice the top and bottom from each apple and discard. Slice the apples into 1/2-inch circles. Use a biscuit cutter or small melon baller to cut a hole in the center of each to make a "donut."
• Put the chocolate-hazelnut spread and peanut butter in separate pastry bags (or put in separate ziptop bags and snip off a corner).
• Top the apple rings with either the chocolate-hazelnut spread, peanut butter or yogurt. (Pipe the chocolate-hazelnut spread or peanut butter, then spread carefully with a knife or offset spatula; spread the yogurt with a spoon.) Garnish each with a variety of the toppings.

APPLE DOUGHNUTS

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
• Make a well in the center.
• In a small bowl, cream together the sugar and butter, then beat in the egg.
• Add the apple juice, milk, and vanilla to the creamed mixture, and beat all together.
• Pour mixture into the center of the dry ingredients and stir until smooth.
• Peel, core, and finely chop the apple, then stir it into the batter.
• Cover and chill the dough for 1 hour.
• Place half the dough on a floured board; knead lightly, and roll out to approximately 3/8-inch thick.
• Cut with a floured 2 1/2-inch doughnut cutter.
• Heat the oil to 375°F in a wok or skillet; fry the dough for 1-2 minutes on each side, until golden brown (do not overcrowd); drain on absorbent paper.
• When cool, dust doughnuts with a mixture of 1 cup confectioners sugar mixed with 1 tbsp cinnamon placed in a sieve; shake off excess.

APPLE CIDER DOUGHNUTS

Steps:

• Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
• Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
• Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
• Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).
• Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
• Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
• Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.

APPLE 'DOUGHNUTS'

Steps:

• Mix the soft cheese with the honey and set aside. Peel the apples, then slice each through the core into five or six rings, about 1cm thick. Use an apple corer or small round biscuit cutter to stamp out a circle from the middle of each slice, removing the core and creating 'doughnut' shapes. Pat the slices dry using kitchen paper - they should be as dry as possible to help the toppings stick.
• Spread some nut butter over the slices, if using, then top with the sweetened soft cheese. Decorate with the sprinkles and serve.

APPLE CIDER DOUGHNUT CAKE

Steps:

• Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.
• While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.
• Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.
• Whisk together eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.
• Stir together remaining 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar. Serve.

BAKED APPLE CIDER DOUGHNUTS

Steps:

• Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
• Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
• Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
• While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.