Apple Cider Doughnuts Food

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APPLE CIDER DOUGHNUTS



Apple Cider Doughnuts image

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

2 cups white sugar, divided
1 tablespoon ground cinnamon
1 ½ cups apple cider
3 ¾ cups all-purpose flour, divided
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
¼ cup butter, melted
2 eggs, lightly beaten
1 egg yolk, lightly beaten
6 cups vegetable oil for frying

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 Cider Doughnuts image

Our apple cider doughnuts are a delicious deep-fried treat you can make at home. Boiled apple cider and subtle spices flavor the doughnuts.

Provided by Diana Rattray

Categories     Breakfast     Dessert     Snack     Cake

Time 45m

Yield 18

Number Of Ingredients 16

1 cup apple cider
3 1/2 cups/16 ounces all-purpose flour (plus more as needed)
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup buttermilk (well shaken)
2 large eggs
4 tablespoons melted butter (cooled)
1/2 teaspoon vanilla extract
Vegetable oil (e.g., canola oil or peanut oil )
For the Cinnamon Sugar:
1 cup granulated sugar
1 1/2 tablespoons ground cinnamon

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

APPLE CIDER DOUGHNUTS



Apple Cider Doughnuts image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 12 doughnuts

Number Of Ingredients 15

2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-pourpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

Steps:

  • Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
  • Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
  • Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
  • Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
  • Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
  • Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

APPLE CIDER (BAKED) DONUTS



Apple Cider (Baked) Donuts image

Provided by Food Network

Categories     dessert

Time 1h

Yield 1 dozen

Number Of Ingredients 16

Nonstick baking spray, for the pans
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Zest of 1 lemon
1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
1/4 cup buttermilk
1 teaspoon vanilla
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar mixed with 1 teaspoon cinnamon

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 (NOT FRIED)



Apple Cider Doughnuts (Not Fried) image

Yummm...doughnuts that aren't bad for you, and a perfect accompaniment to some nice fresh apple cider. From the Detroit Free Press on Oct 14, 2003.

Provided by ReeLani

Categories     Quick Breads

Time 32m

Yield 12 doughnuts, 12 serving(s)

Number Of Ingredients 14

3 tablespoons granulated sugar
2 1/2 teaspoons cinnamon, divided
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large egg whites, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat vanilla yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract

Steps:

  • Prheat oven to 400 degrees.
  • Spray the molds of 2 mini bundt cake pans (6 cakes per pan) with nonstick cooking spray.
  • In a small bowl combine the granulated sugar and 1/2 tsp cinnamon.
  • Distribute this cinnamon/sugar mixture evenly amongst the cake pans, shake out the excess onto a sheet of wax paper and return to bowl for use at the end of the recipe.
  • In a larger bowl combine the flour, baking powder, baking soda, salt and remaining 2 tsp of cinnamon and set aside.
  • In another large bowl whisk together the egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla extract.
  • Add the dry ingredients and stir just'til moistened.
  • Divide the batter among the prepared molds (approx 2 heaping Tbs of batter per mold).
  • Sprinkle the reserved cinnamon/sugar mixture on top of the batter in the molds.
  • Bake 10-12 minutes or'til a wooden pick inserted in a doughnut comes out clean.
  • Remove from oven, cool 2 minutes in pan, loosen and place doughnuts on a cooling rack.

Nutrition Facts : Calories 214.1, Fat 3.8, SaturatedFat 0.3, Sodium 268.2, Carbohydrate 42.6, Fiber 1, Sugar 24.5, Protein 2.8

BAKED APPLE CIDER DONUTS



Baked Apple Cider Donuts image

All the world's great donuts are fried, except there are a few rare examples of when they're not--and this incredibly delicious and easy-to-make apple cider donut is one notable exception. Since we're not going to fry these, not only are they easier, but they're way less messy. Less time cleaning up means more time eating donuts.

Provided by Chef John

Categories     Bread     Pastries     Doughnuts

Time 45m

Yield 12

Number Of Ingredients 16

2 cups fresh apple cider
2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon fine salt
1 teaspoon ground cinnamon
1 pinch ground cardamom
1 pinch freshly grated nutmeg
½ cup white sugar
½ cup packed brown sugar
½ cup warm milk
6 tablespoons unsalted butter, melted, divided
¾ teaspoon vanilla extract
1 large egg
1 cup white sugar, or as needed
1 tablespoon ground cinnamon, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
  • Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
  • Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
  • Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
  • Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
  • Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
  • If desired, while still slightly warm, brush the donuts lightly with remaining melted butter. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 56.8 g, Cholesterol 31.6 mg, Fat 6.6 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 176.1 mg, Sugar 39.3 g

APPLE CIDER DOUGHNUTS (YEAST RAISED)



Apple Cider Doughnuts (Yeast Raised) image

Found this in The Washington Post. They attribute it to Edible Chesapeake - a beautiful quarterly that is part of a nationwide "Edible" community focusing on local sustainable produce - www.ediblecommunities.com/content/ . I'll be using good old eastern VA peanut oil for this recipe in place of the canola oil. They turn out to be the lightest, puffiest, tender non-greasy doughnuts - move over Krispy Kreme! You've been replaced. No Kidding! Next time I make I'll be adding some grated apple to the dough & using apple cider to make a glaze (not that there's a thing wrong with lots of cinnamon sugar that is LOL).

Provided by Busters friend

Categories     Breakfast

Time 51m

Yield 8-10 3 inch doughnuts

Number Of Ingredients 11

1/2 cup apple cider (1/4 cup of it warmed to about 110 degrees)
2 1/4 teaspoons active dry yeast (1 small packet)
3 1/4 cups flour, plus more for dusting the work surface
3/4 cup whole milk, at room temperature
4 tablespoons unsalted butter, at room temperature
3 large egg yolks
2 tablespoons sugar
1 teaspoon salt
2 cups sugar
2 tablespoons ground cinnamon
canola oil, for greasing the proofing bowl and for frying

Steps:

  • Place the 1/4 cup of warm cider in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on the surface of the cider and let stand for about 5 minutes, until foamy.
  • Add the flour, the remaining 1/4 cup of cider, milk, butter, egg yolks, the 2 tablespoons of sugar and the salt. Beat on the lowest speed until the flour is incorporated, then increase the speed to medium and beat for about 5 minutes to form a soft, elastic dough that creates a ball around the dough hook.
  • (Alternatively, you can mix the dough by hand with a wooden spoon until it forms a wet, sloppy mass. Oil your hands and give the dough a few turns using the heel of your palm against the edge of the bowl.).
  • Use a little of the oil to lightly grease the inside of a large bowl and place the dough in the bowl. Cover with a clean dish towel and place in a warm spot. Let the dough rise for about 1 1/2 hours, until it has doubled in bulk.
  • Flour a clean work surface. Line a baking sheet with parchment paper and have a wire rack ready. Heat enough oil to fill about 3 inches in a large, heavy-bottomed pot over high heat.
  • Punch down the dough; it will be sticky. Place the dough on the floured surface, then roll it out to a thickness of 1/2-inch, adding flour as needed to keep the dough workable. Use a 3-inch doughnut cutter or two cookie cutters, in 3-inch and 1/2-inch sizes, to create 8 to 10 doughnuts. Do not reroll the dough; because it is leavened, it needs the rising action for structure. Rerolling will flatten the lift you've achieved. Save any scraps for frying.
  • Place the doughnuts on the prepared baking sheet. Cover with the clean towel and let the doughnuts and any scraps of dough rise for 15 to 30 minutes, until well puffed (they do not need to double in bulk).
  • Combine the remaining 2 cups of sugar and the cinnamon in a medium bowl.
  • Once the oil reaches 325 degrees, begin frying the raised doughnuts in batches of 2 or 3 at a time. Fry for 2 to 3 minutes on the first side until golden brown, then use tongs or long metal skewers to turn the doughnuts and fry on the second side for 2 to 3 minutes until golden brown.
  • Use a skimmer or skewer to transfer one doughnut at a time to the bowl of cinnamon sugar; immediately turn as needed to coat evenly on all sides. Transfer to the wire rack and repeat with the remaining raised doughnuts and any leftover scraps of risen dough.

Nutrition Facts : Calories 483.4, Fat 8.8, SaturatedFat 4.8, Cholesterol 96.2, Sodium 305.7, Carbohydrate 94.9, Fiber 2.5, Sugar 54.5, Protein 7.5

APPLE CIDER DOUGHNUTS RECIPE BY TASTY



Apple Cider Doughnuts Recipe by Tasty image

Here's what you need: apple cider, butter, granulated sugar, light brown sugar, large eggs, vanilla extract, sour cream, flour, salt, baking powder, cinnamon, nutmeg, canola oil, cinnamon sugar

Provided by Scott Loitsch

Categories     Desserts

Yield 12 doughnuts

Number Of Ingredients 14

2 ½ cups apple cider, reduced down to 1/2 cup (120 ml)
¼ cup butter
1 cup granulated sugar
½ cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
¾ cup sour cream
4 cups flour
1 ½ teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
canola oil, for frying
cinnamon sugar, for coating

Steps:

  • Bring apple cider to a boil over medium-high heat. Reduce down to ½ cup (120 ml) (takes about 20-25 minutes).
  • Pour into a large glass measuring cup.
  • Add butter to hot cider and stir to melt. Set aside, cool.
  • In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
  • In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.
  • Using a wooden spoon, mix dry ingredients into the wet until just incorporated.
  • Cover and chill for 1 hour.
  • On a very well-floured surface, roll out the cooled dough to about ¾-inch (2 cm) thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.
  • Heat oil to 350˚F (180˚C).
  • Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.
  • Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 58 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams

BAKED APPLE CIDER DOUGHNUTS



Baked Apple Cider Doughnuts image

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

Nonstick cooking spray
1 3/4 cup/225 grams all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup/225 grams unsalted butter (2 sticks), at room temperature
3/4 cup/165 grams light brown sugar
3/4 cup/150 grams granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup/120 milliliters apple cider

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

BA'S BEST APPLE CIDER DOUGHNUTS



BA's Best Apple Cider Doughnuts image

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

2 (3-inch) cinnamon sticks
3 cups apple cider
1/2 cup apple butter
1/2 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon ground cinnamon, divided
6 tablespoons unsalted butter, room temperature
1/4 cup (packed) light brown sugar
1 1/4 cups granulated sugar
2 large eggs
Vegetable oil (for frying; about 4 cups)
Special Equipment
A 3 1/4-inch-diameter cutter, 1 1/4-inch-diameter cutter, deep-fry thermometer

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 CIDER DOUGHNUTS



Apple Cider Doughnuts image

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

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large eggs, room temperature
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional

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.

More about "apple cider doughnuts food"

APPLE CIDER DOUGHNUTS RECIPE - FOOD & WINE
apple-cider-doughnuts-recipe-food-wine image
In a large bowl, whisk the remaining 4 1/4 cups of flour with the baking powder, salt and baking soda. Add the wet ingredients and, using a …
From foodandwine.com
Category Donut
Total Time 7 hrs 15 mins
  • In a small saucepan, combine 1/4 cup plus 2 tablespoons of the fresh apple cider and the butter and bring to a boil over moderate heat. Stir in 1/4 cup plus 1 tablespoon of the flour and cook, stirring constantly, until a paste forms and pulls away from the pan, 1 to 2 minutes. Scrape the cider paste into a small bowl and let cool, then refrigerate until well chilled, about 2 hours.
  • In a small saucepan, combine the granulated sugar with 1 tablespoon of water and cook over moderately high heat, swirling occasionally, until an amber caramel forms, 5 to 7 minutes. Remove from the heat and carefully add the cream and boiled apple cider syrup; the caramel will seize. Cook over moderate heat, stirring with a wooden spoon, until the caramel dissolves, about 2 minutes. Gradually add the butter and cook until thickened slightly, about 2 minutes. Stir in the salt. Scrape the mixture into a medium bowl and let cool completely. Whisk in the buttermilk and confectioners’ sugar until the glaze is smooth.
  • Remove the top sheet of plastic wrap and invert the dough onto a floured work surface. Peel off the plastic wrap and dust the dough with flour. Roll out the dough 1/2 inch thick. Using a 3-inch round biscuit cutter, stamp out 13 rounds. Using a 1-inch round cutter, stamp out the center from each round. Cut the scraps into 2-inch pieces. Transfer the doughnuts, holes and scraps to 2 baking sheets and refrigerate until chilled, about 30 minutes.


HOW TO MAKE APPLE CIDER DOUGHNUTS | FOOD & WINE
The simultaneously moist and tender results put standard farmers’ market cider doughnuts to shame. The only way to improve on perfection? A luscious glaze or a roll in cinnamon-cardamom sugar ...
From foodandwine.com


VERMONT APPLE CIDER DOUGHNUTS - NEW ENGLAND TODAY
Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don't worry if the mixture looks a bit curdled; it'll smooth itself out. Add flour mixture and combine gently just until fully moistened. Line two baking sheets with waxed paper or parchment paper and dust generously with flour.
From newengland.com


APPLE CIDER DOUGHNUTS - SPICY SOUTHERN KITCHEN
In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, salt, ground nutmeg, baking soda. In a smaller bowl, whisk together the 1 cup reduced apple cider, melted butter, and eggs. Add the wet ingredients to the dry and stir just until mixed together. Cover and refrigerate for 1 hour. Roll dough out on a lightly floured ...
From spicysouthernkitchen.com


APPLE CIDER DONUTS | BEST APPLE CIDER DONUTS | EAT THE LOVE
Making apple cider donuts is pretty easy. Mix butter, brown sugar, white sugar, vanilla, spices, baking soda, baking powder and salt in a bowl until it’s light and fluffy. Then mix in the eggs, one at a time. Add about half the flour, then the apple butter. Repeat with most of remaining flour, then apple juice concentrate and buttermilk, then ...
From eatthelove.com


APPLE CIDER DONUTS - JO COOKS
Instructions. Heat the apple cider in a large saucepan over medium high heat until reduced to 1/3 cup, should take about 10 minutes. Cream the butter: In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together the sugar and the butter until mixture is pale, about 3 minutes.
From jocooks.com


HEALTHY BAKED APPLE CIDER DONUTS - EATING BIRD FOOD
Preheat oven to 350°F. In a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir until combined. In another medium bowl, whisk together apple cider, apple sauce, sugar, yogurt, oil and egg until combined. Add wet mixture to flour mixture, and stir until just combined. Spray two (6-cavity) donut pans with cooking spray.
From eatingbirdfood.com


APPLE CIDER DOUGHNUTS RECIPE - SOUTHERN LIVING
2 1/2 cups apple cider*. 1/2 cup apple butter. 1/2 cup low-fat buttermilk. 1 tablespoon vanilla extract. 3 1/2 cups all-purpose flour, plus more for dusting. 2 tablespoons baking powder. 1 teaspoon kosher salt. 1/4 teaspoon baking soda. 1 1/2 teaspoons ground cinnamon.
From southernliving.com


APPLE CIDER DONUTS FOOD | ETSY
Check out our apple cider donuts food selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


THE BEST APPLE CIDER DOUGHNUTS RECIPE - SERIOUS EATS
With the processor running, add the apple cider, rose water (if using), and almond extract (if using) all at once. Process until the mixture comes together in a soft, sticky, but well-structured dough, about 50 seconds. With the processor still running, add the oil and process only until well-combined, about 10 seconds more.
From seriouseats.com


APPLE CIDER DOUGHNUTS WILL CURE YOUR FEAR OF FRYING
Once reduced, pour the cider into a small mixing bowl or liquid measuring cup and place it in the refrigerator to cool. In a large mixing bowl, stir together the flour, potato starch, sugar, baking powder, and optional spice, using a heavy spoon or spatula. Make a well in the center of the mixture.
From thetakeout.com


APPLE CIDER DONUTS - DAMN DELICIOUS
Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside. In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and ...
From damndelicious.net


BAKED APPLE CIDER DONUTS RECIPE - LITTLE SWEET BAKER
In a small saucepan, reduce the apple cider until thick and 1/5th the volume. In a large bowl, toss together the flour, apple pie spice, leavening agents, and salt. In a medium bowl, whisk together the apple cider reduction, sugars, melted butter, egg, milk, and vanilla. Add the wet ingredients to the flour mixture and stir until just combined.
From littlesweetbaker.com


OLD-FASHIONED APPLE CIDER DONUT RECIPE - STATE OF DINNER
By mixing into the flour first, the spices and leavening agents get distributed evenly throughout the batter, giving each bite of donut a consistent flavor. Use an electric mixer to cream the butter and sugar together for about a minute. Add the eggs and beat well. This will help the batter to be lighter in texture.
From stateofdinner.com


APPLE CIDER DOUGHNUTS RECIPE | KITCHEN INFINITY RECIPES ...
To make the perfect Apple Cider Doughnuts we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 3 hr 10 min. You will need a prep time of approximately 50 min and a cook time of 20 min. … Apple Cider Doughnuts Recipe | Kitchen Infinity Recipes Read More »
From kitcheninfinity.com


BEST APPLE CIDER DONUTS RECIPE - HOW TO MAKE ... - DELISH
In a medium saucepan over medium-high heat, bring apple cider to a boil. Continue to boil until reduced to ¾ cup, about 25 minutes. Pour …
From delish.com


APPLE CIDER DONUT RECIPE - EASY BAKED APPLE CIDER DONUTS
Remove from the heat and let cool. Then preheat an oven to 350 degrees F and spray a donut pan with a non stick cooking spray. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Then in a separate bowl, whisk together the egg, brown sugar and sugar until well combined.
From eatingonadime.com


HOW TO MAKE THE BEST APPLE CIDER DOUGHNUTS AT HOME | …
Heat the oil and prepare for frying. Fill a Dutch oven or large, heavy-bottomed pot with 2 quarts vegetable oil (at least 1 1/2 inches of oil) and clip on a deep-fry thermometer.
From thekitchn.com


APPLE CIDER DOUGHNUTS MADE EASY WITH BISQUICK BAKING MIX
To start, heat 2-3 inches of vegetable oil in a saucepan or pot over medium heat. You want it to be around 350F when frying donuts. Meanwhile, in a mixing bowl combine the Bisquick, flour, sugar, and spices. In a separate medium bowl combine the egg and apple cider. Add into the flour mixture and stir, combing all the bits of flour into the wet.
From wideopeneats.com


APPLE CIDER DOUGHNUTS RECIPE | EATINGWELL
To make doughnuts: Preheat oven to 400 degrees F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess. Advertisement. Step 2. Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside.
From eatingwell.com


THE BEST APPLE CIDER DOUGHNUTS RECIPE- CHEF SAVVY
Add in vanilla and whole egg plus egg yolk. Mix to combine. In a large bowl combine the dry ingredients, flour, baking powder, salt, 1/8 teaspoon cinnamon, and a pinch of nutmeg. Set aside. Combine the 1/2 tablespoon cinnamon and 5 tablespoons sugar in a small bowl to coat your doughnuts. Set aside.
From chefsavvy.com


EGGLESS APPLE CIDER DONUTS - MOMMY'S HOME COOKING
Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl. In a separate bowl, whisk melted butter, oil, sugars, milk, reduced apple cider, yogurt, and vanilla until combined. Add the dry ingredients into the wet ingredients; mix until evenly combined with no lumps.
From mommyshomecooking.com


APPLE CIDER DOUGHNUTS RECIPE | MYRECIPES
Let cool to room temperature. Step 3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth.
From myrecipes.com


APPLE CIDER DONUTS — THE REGULAR CHEF
In a large pan, brown the butter over medium-high heat, then add the apple cider. Add cinnamon sticks. Reduce completely, until a thick syrup is formed and about 1/4 cup of liquid remains. Pour the cider mixture into a separate vessel, and whisk in …
From theregularchef.com


CIDER DOUGHNUTS - KING ARTHUR BAKING
Bake the doughnuts for 10 to 12 minutes, until a cake tester or toothpick inserted into one comes out clean. Remove the doughnuts from the oven, wait 5 minutes, then turn out onto a rack to cool. To make the glaze: Place all the glaze ingredients into a saucepan.
From kingarthurbaking.com


4 INGREDIENT APPLE CIDER DOUGHNUTS - THE FOOD CHARLATAN
Good luck with this step. In a medium bowl, whisk together 2 cups of powdered sugar and 3 tablespoons of the reduced apple cider. Mix it all together and add more apple cider to get to a consistency you like. Keep covered until the doughnuts are ready. Dip one side of the doughnuts into the apple cider glaze.
From thefoodcharlatan.com


VERMONT APPLE CIDER DOUGHNUTS RECIPE : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vermont Apple Cider Doughnuts Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


APPLE CIDER DONUTS FOR A MINI DONUT MAKER - FORGETFUL MOMMA
Mix in two large eggs and beat until light and fluffy. Add in cinnamon and nutmeg, some vanilla. Baking powder. Add the flour mixture and mix at 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 well mixed.
From forgetfulmomma.com


BAKED APPLE CIDER DONUTS - THE CHUNKY CHEF
Preheat oven to 375°F and spray a donut pan with cooking spray. Set pan aside. In a large mixing bowl, add the flour, cornstarch, baking powder, cinnamon, salt, and nutmeg. Whisk together to combine well.
From thechunkychef.com


BAKED APPLE CIDER DONUTS - SALLY'S BAKING ADDICTION
Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together.
From sallysbakingaddiction.com


BA'S BEST APPLE CIDER DOUGHNUTS RECIPE - BON APPéTIT
Step 2. Whisk baking powder, salt, baking soda, nutmeg, 3½ cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ ...
From bonappetit.com


BEST-EVER (AND EASY) APPLE CIDER ... - HOW TO FEED A LOON
Using a stand-mixer, or electric hand-held mixer, or hand-mixer, beat the butter with ½ cup of sugar until creamed. It should be light and fluffy, about 3 to 4 minutes, stopping halfway through and scraping down sides. Add yolks, cider, apple butter, buttermilk, and vanilla and mix until full incorporated.
From howtofeedaloon.com


15 BEST APPLE CIDER DONUT RECIPES - BAKED APPLE CIDER DONUTS
This blogger promises it's nearly impossible to have just one. Get the recipe at Saving Dessert. SHOP DOUGHNUT PANS. 40 Aprons. 6 of 15. Baked Apple Cider Donuts With Pomegranate Glaze. A pretty pink pomegranate glaze adds a tart bite to these doughnuts. You'll love the extra fruit flavor. Get the recipe at 40 Aprons.
From countryliving.com


BAKED APPLE CIDER DONUTS - THE COUNTRY COOK
Pipe the batter into the pan so each hole is about ½ full. Bake for 8 - 10 minutes until they are cooked through. You can stick a toothpick into the center of the donut, and if it comes out clean, they are done. Place the donuts onto a cooling rack. In a medium mixing bowl, combine the sugar and cinnamon.
From thecountrycook.net


APPLE CIDER DONUTS - CULINARY HILL
In a medium bowl, whisk together apple cider, melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Pour cider mixture into the flour mixture. Whisk until smooth. Spoon batter into donut pan, filling each one about ½ way, about ¼ cup. Bake the donuts until lightly brown on top, about 12 minutes.
From culinaryhill.com


HOMEMADE APPLE CIDER DONUTS RECIPE - A FARMGIRL'S KITCHEN
Add the eggs one at a time. Add the cooled reduced apple cider, buttermilk, and vanilla extract, mixing to combine. Add the dry ingredients and combine. Gently fold the grated apples into the batter. Step 3: Turn the dough out onto a …
From afarmgirlskitchen.com


HOW TO MAKE APPLE CIDER DOUGHNUTS - TASTE OF HOME
Step 3: Mix the Wet. In a separate bowl, whisk together the eggs, melted butter and cooled cider. Stir the wet mixture into the dry ingredients, just until moistened. The dough will be sticky. Cover the bowl and place the dough in the fridge until it’s firm enough to …
From tasteofhome.com


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