APPLE CIDER (BAKED) DONUTS
Steps:
- Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
- In a liquid measure cup, combine the cider, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
- Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
- Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
- Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.
APPLE CIDER DOUGHNUTS
Steps:
- Gather the ingredients.
- Pour the apple cider into a saucepan and bring it to a boil over high heat. Reduce the heat to medium and boil until it is reduced to 1/4 cup, about 15 minutes. Set the concentrated boiled cider aside to cool.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir or whisk to blend thoroughly and set aside.
- In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in the melted butter and vanilla extract.
- Add the wet mixture to the dry ingredients along with the 1/4 cup of reduced apple cider, and mix to form a soft, well-blended dough. You can use a stand mixer with the paddle attachment for this step or mix by hand.
- Line a large baking sheet with parchment paper; sprinkle liberally with flour. With floured hands, pat the dough out onto the parchment paper to a thickness of about 3/8 inch to 1/2 inch. Transfer the baking sheet to the freezer for about 15 minutes, until firm and well chilled. Alternatively, refrigerate the dough for about 1 hour.
- Meanwhile, pour about 2 to 3 inches of vegetable oil into a Dutch oven or large, heavy saucepan. Attach a deep-fry thermometer to the pan and heat the oil to 350 F.
- Remove the dough from the refrigerator or freezer and transfer it to a floured work surface. Cut the donuts out with a 3-inch doughnut cutter. Dip it into flour between cutting out the dough to keep the dough from sticking. Separate the donuts from the doughnut holes. Re-roll the dough as necessary and continue to cut out donuts until all of the dough is used.
- For the cinnamon sugar, combine the 1 cup of granulated sugar and 1 tablespoon of cinnamon in a bowl and set aside.
- Place paper towels on a baking sheet and set aside.
- Using a metal spatula or skimmer, lower the about 3 to 4 donuts into the hot oil. Fry the donuts on one side for 1 minute and then turn them over and fry for about 1 minute longer, or until golden brown. Carefully remove the donuts to the paper towel-lined baking sheet to drain. Repeat with the remaining donuts; fry the donuts holes last; they will take a bit less time.
- Dip the donuts into the cinnamon-sugar mixture while they are still warm, coating them completely or just the tops.
Nutrition Facts : Calories 431 kcal, Carbohydrate 43 g, Cholesterol 28 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 196 mg, Sugar 24 g, Fat 28 g, ServingSize 18 servings, UnsaturatedFat 0 g
BAKED MINI DOUGHNUTS
Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!
Provided by Riley
Categories Bread Quick Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
- Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
- Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
- Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g
BAKED APPLE CIDER DOUGHNUTS
This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
Provided by Erin Jeanne McDowell
Categories breakfast, snack, cakes, pastries, quick breads, dessert
Time 35m
Yield 12 doughnuts or muffins
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 198 milligrams, Sugar 27 grams, TransFat 1 gram
CIDER MINI-DOUGHNUTS
Provided by Melissa Roberts
Categories Fruit Juice Milk/Cream Egg Breakfast Dessert Kid-Friendly Apple Fall Winter Deep-Fry Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 36 small doughnuts
Number Of Ingredients 12
Steps:
- Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.
- Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
- Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be sticky).
- Turn out dough onto a well-floured surface and pat out with lightly floured hands into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured cutter and transfer to a floured baking sheet. Repeat with scraps (reroll only once).
- Heat oil to 370°F in a 5-quart heavy pot over medium heat. Slide 10 doughnuts into oil. When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Make more doughnuts, returning oil to 370°F between batches. Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon.
APPLE CIDER DOUGHNUT CAKE
Warm spices with a true apple flavor. This cake is so moist and luscious. The shredded apple adds a little bit of texture, and isn't too piece-y or crunchy. The reduced apple cider packs a concentrated apple flavor, and the apple butter adds warm, apple-y sweetness. The butter and cinnamon-sugar finish really gives this that "cider doughnut" feel.
Provided by Marianne Williams
Categories Apple Bundt Cake
Time 2h50m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 81.9 g, Cholesterol 68.5 mg, Fat 30.3 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 5.5 g, Sodium 462.4 mg
APPLE CIDER DOUGHNUTS
Wonderful and warm, these donuts are delicious! Though perfect for fall, these treats are great year-round. I even make the batter the night before and then finish them in the morning. I also like to dust them with powdered sugar...YUM!
Provided by A Michelle
Categories Bread Quick Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 219 calories, Carbohydrate 34.2 g, Cholesterol 29.1 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 159.5 mg, Sugar 18.5 g
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 DOUGHNUT CAKE
Nothing says "fall" quite like an apple cider doughnut, and with this easy bundt, you get a crowd-friendly version of everyone's favorite seasonal treat. The yellow cake batter gets an apple infusion with cider and shredded apples before being baked and finished with a double sprinkle of cinnamon sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
- Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 0 g
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