Apple Doughnuts Baked Food

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 (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 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 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.

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.

BAKED APPLE CIDER DONUTS

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.

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.

BAKED APPLE DONUTS

Steps:

• Mix dry ingredients together.
• Cut in shortening until mixture is fine.
• Mix together egg, milk, and apple and add all at once to dry ingredients. Mix quickly.
• Fill greased muffin tins 2/3 full.
• Bake at 350 degrees for 20-25 minutes.
• Remove from pan and roll in melted butter and then in cinnamon and sugar mixture. Delicious!

BAKED APPLE DOUGHNUTS

Steps:

• Set oven on 350 deg F.
• Grease twenty-four 2-1/2 inch muffin cups well,set aside. In a medium bowl,stir together flour,salt and baking soda,set aside.
• In a large bowl, beat shortening with a electric mixer 30 seconds.
• Gradually add the 1-1/2 cups sugar,about 1/4 cup at a time,beating on medium speed until well-combined and scraping sides of bowl. Beat 2 minutes more.
• Add eggs, 1 at a time,beating after each addition.
• Alternately add flour mixture and buttermilk to shortening mixture,beating on low speed after each addition just until combined.
• Fold in apples.
• Spoon batter into prepared muffin cups,filling two-thirds full.
• Bake in the pre-heated oven for 18 to 20 minutes or until dark golden brown and wooden toothpick inserted in centers comes out clean.
• Doughnuts will dip in middle. Cool in pan on wire rack 15 minutes.
• In a small bowl, combine the 1/2 cup sugar and cinnamon.
• Carefully remove doughnuts from muffin cups(donuts will be tender). While still warm, roll doughnuts in the sugar mixture. Serve warm.

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

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 DOUGHNUTS (YEAST RAISED)

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.