Protein Cider Doughnuts Recipes

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.

PROTEIN APPLE CIDER DONUTS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix up all the dry ingredients to avoid clumping.
• In a separate bowl, whisk together all of your liquid ingredients. It's okay if it's not a completely smooth mixture at this point. The butter will not completely mix into the rest of the liquids, and that is to be expected.
• Add the liquid mixture into the large bowl with the dry ingredients, and use a silicone spatula (or mixing spoon) to mix it all up until you have a smooth batter.
• Spray a donut pan with nonstick butter spray and fill your molds. This recipe will make 6 standard donuts, but if you use a smaller donut pan, you'll get about 8-10 instead. If you don't have a donut pan, these can would also make great muffins!
• Add to the oven and bake for 10-12 minutes. 10 minutes typically works great, but if you make smaller donuts and they end up very tall, they may require an extra minute or two to cook through.
• While those are in the oven, make the coating by mixing together your sugar substitute and cinnamon in a bowl.
• When your donuts come out and are still warm, give them a light butter spray on each side and roll them (or toss) in your cinnamon-sugar mixture until coated. I like to "double coat" them and spray them with butter once more. See the photos above for a visual representation for why I prefer this method.
• Enjoy these while fresh & warm for the best result. If you're saving these for during the week, reheating them in the microwave for 10 seconds brings them back to that fresh out of the oven taste (high-protein baked goods tend to get dense as they sit, so the microwave will fix that).

APPLE CIDER DONUTS

Steps:

• Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat, then lower the heat to medium and cook until reduced to 1/3 cup, about 25 minutes. Transfer to a bowl and refrigerate until completely cool, about 15 minutes.
• Stir together the flour, salt, baking powder, baking soda, 1 1/4 teaspoons cinnamon and the nutmeg in a medium bowl.
• In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 2 minutes. Lower the speed to medium and beat in the eggs, one at a time. Add the buttermilk, vanilla extract and the cooled apple syrup, and mix until combined. Lower the speed again and add the flour mixture; mix until just combined; the dough will be quite soft.
• Line 2 baking sheets with parchment, and sprinkle with a little flour. Turn the dough out onto one of the baking sheets; gently pat out to an even 3/4-inch thickness and sprinkle the top with flour. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.
• With a lightly floured 3-inch donut cutter, cut out about 18 doughnuts with holes. Transfer the donuts to the second baking sheet, and refrigerate for about 30 minutes. It is important that the dough is firm and cool before frying.
• Line a large plate or another baking sheet with several layers of paper towels; set aside. Put the confectioners' sugar in a medium bowl or baking dish. In another bowl or baking dish, mix together the remaining 1 1/2 cups sugar and 2 tablespoons cinnamon; set aside.
• Heat 3 inches of canola oil in a Dutch oven until it reaches 360 degrees F. In batches of 3 or 4, fry the donuts until browned on one side, about 2 minutes; flip, and cook until browned on the other side, 1 to 2 minutes longer. With a slotted spoon, transfer the donuts to the paper towels, just to blot the excess oil; then, immediately drop the donuts in either the cinnamon sugar or the confectioners' sugar, turning to coat. Transfer the finished donuts to a serving plate. When all the donuts are cooked and sugared, repeat with the donut holes. If the raw donuts get soft while you are frying, pop them in the freezer until you are ready to cook them. Serve warm.

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.