APPLE BUTTER WAFFLE DONUTS
Two classics come together to create the best breakfast treat ever.
Provided by Musselman's® Apple Butter
Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter
Time 1h
Yield 20
Number Of Ingredients 13
Steps:
- Preheat your waffle iron.
- In a large mixing bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl whisk together milk, apple butter, maple syrup, melted butter, and eggs.
- Pour the liquid mixture into the flour mixture and stir to combine. If the batter seems too thick, thin it out with more milk until the desired consistency.
- Cook your waffles according to the manufacturer's directions for your waffle maker, and let them cool. (Mini waffles will cook faster than full sized.)
- Prepare the glaze. In a large bowl whisk together powdered sugar, 4 Tablespoons of milk and vanilla. The glaze will be think but not as thick as frosting. If it appears too think, thin it out with more milk. Set aside.
- Fill a high-sided pan with 2 inches of vegetable oil. Bring the oil to 365 degrees F. Once the oil is hot, add in about 4 waffles at a time and fry for 5 seconds on each side. (They should just crisp and turn a dark golden brown color.)
- Continue until all of the waffles are fried.
- Dip waffles one at a time into the glaze and let them cool on a rack in a rimmed baking sheet to harden. Serve the same day as making.
Nutrition Facts : Calories 189 calories, Carbohydrate 35.8 g, Cholesterol 22.6 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Sugar 24.3 g
APPLE DONUTS
Provided by Food Network
Time 10m
Yield 9 apple donuts
Number Of Ingredients 5
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.
BA'S BEST APPLE CIDER DOUGHNUTS
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers' markets, or make your own.
Provided by Rick Martinez
Categories Bon Appétit Dessert Apple Breakfast Buttermilk Cinnamon Nutmeg Fall Deep-Fry
Number Of Ingredients 18
Steps:
- Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20-30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.
- Whisk baking powder, salt, baking soda, nutmeg, 3 1/2 cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and 1/4 cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).
- Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about 1/3 cup). Dust hands and top of dough with more flour, then gently pat dough to 3/4" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.
- Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.
- Working on baking sheet, punch out as many rounds as you can with 3 1/4" cutter, then use 1 1/4" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).
- Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3". Heat over medium-high until thermometer registers 350°F. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.
- Do Ahead
- Dough can be made 1 day ahead; cover and chill.
APPLE BUTTER DOUGHNUTS
In my family, it's a tradition to make these lovely spiced doughnuts after sledding. The whole family gathers in the kitchen to talk and laugh while we mix these up and fry them. We all think they are the best ever!-
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine evaporated milk and lemon juice; let stand 1 minute. Stir in apple butter. Add flour mixture to the creamed mixture alternately with apple butter mixture, beating well after each addition. Cover and refrigerate for at least 2 hours., Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels., In a small heavy saucepan, cook butter over medium heat until golden brown, about 5 minutes. Pour into a small bowl; beat in the confectioners' sugar, milk and vanilla. Frost doughnuts.
Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 176mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE BUTTER DOUGHNUTS
These are easy to make and delicious. I make my own apple butter. (See my Linenbringer-Burch Apple Butter recipe)
Provided by Kovie
Categories Breads
Time 31m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In mixing bowl, combine biscuit mix and sugar.
- Combine egg, 1/2 C Apple Butter and vanilla.
- Add to dry ingredients; mix till smooth.
- Cover, chill 1-2 hrs.
- On lightly floured surface knead 8-10 times.
- Roll dough to 1/2 inch thickness.
- Cut with floured doughnut cutter.
- Fry in deep, hot oil (375 degrees) about 1/2 minute on each side or till golden brown.
- Dip warm doughnuts in Apple Butter Glaze and then in nuts.
Nutrition Facts : Calories 248.5, Fat 3.7, SaturatedFat 1, Cholesterol 18.7, Sodium 266.3, Carbohydrate 51.8, Fiber 0.7, Sugar 39.5, Protein 2.4
APPLE DOUGHNUTS
Make and share this Apple Doughnuts recipe from Food.com.
Provided by PalatablePastime
Categories Breads
Time 1h40m
Yield 20 doughnuts
Number Of Ingredients 14
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 'DOUGHNUTS'
Make these doughnut-style apple rings for a picnic with the kids. Children will love helping to make, decorate and eat these fruity treats, and there's no cooking required
Provided by Cassie Best
Categories Lunch, Snack
Time 20m
Yield Makes 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 64 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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