Easy Fried Apple Cider Donuts Food

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.

EASY FRIED APPLE CIDER DONUTS

Steps:

• In a medium sauce pan, over high heat, bring cider to a rapid boil; cook until reduced by half, about 12 minutes. Cool completely.
• Whisk together flour, brown sugar, baking powder, salt, baking soda, and spices. You may need to use a pastry blender to "cut" brown sugar into flour mixture.
• In a separate bowl, whisk eggs, melted cooled butter, and cooled cider together until well blended.
• Create a "well" in the center of the flour mixture. Pour wet ingredients into center of well. Begin mixing from inside the well to the outer edges until a sticky dough forms.
• Cover dough and chill for one hour, or until firm enough to shape.
• Place dough on floured surface. Gently roll, or pat dough to 1/2 inch thickness. Cut with floured doughnut cutter.
• In an electric skillet or deep fryer, or in a deep pot on the back of your stove, heat about 3 inches of oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side, or until cooked through. Cook doughnut holes 1 minute per side or until golden brown.
• Drain on paper towels; cool slightly. If desired roll donuts in cinnamon sugar coating and serve warm.

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.

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.

APPLE CIDER DOUGHNUTS (NOT FRIED)

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.