Apple Buttermilk Doughnuts Recipes

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 BUTTER DOUGHNUTS

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.

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.

BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Refrigerate, covered, 2-3 hours., Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, dip warm doughnuts in cinnamon-sugar, confectioners' sugar or additional sugar to coat both sides.

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.

BA'S BEST APPLE CIDER DOUGHNUTS

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.

APPLESAUCE DOUGHNUTS WITH BUTTERMILK

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
• Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
• Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

BUTTERMILK APPLE CAKE

Steps:

• Preheat oven to 325°.
• Grease a 9" sq. pan.
• Blend 3/4 cup brown sugar, oil, egg & vanilla in large bowl.
• Combine flour, baking soda & salt. Add to wet mixture. Add apple & buttermilk. Mix thoroughly just to moisten.
• Spread mixture into greased pan.
• Topping: Combine brown sugar, pecans, & cinnamon in small bowl. Sprinkle evenly over batter.
• Bake cake at 325° for 30 to 35 mnutes.

APPLE-STUFFED 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).
• Coat each apple ring in the batter.
• 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 DOUGHNUT CAKE

Steps:

• Pour apple cider into a medium saucepan and bring to a boil over high heat. Cook, without stirring, until reduced to about 1/2 cup, 12 to 15 minutes. Remove from heat and set aside.
• While cider reduces, preheat the oven to 350 degrees F (175 degrees C). Generously rub shortening all over the inside of a 12-cup Bundt pan. Sprinkle some flour all over inside of pan over shortening and tap around to completely cover in flour. Tap out excess flour and set pan aside.
• Whisk together flour, baking powder, baking soda, salt, nutmeg, cloves, and 2 teaspoons of the cinnamon in a medium bowl.
• Whisk together eggs, brown sugar, oil, buttermilk, apple butter, vanilla, 2/3 cup of the granulated sugar, and reduced apple cider in a large bowl. Add half of flour mixture to egg mixture and stir to combine. Add remaining half of flour mixture and grated apple and stir until just incorporated, but some lumps still remain, and making sure apples are evenly incorporated (you may need to use a fork to separate apple pieces). Pour into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from pan to a wire rack to cool completely, about 1 hour.
• Stir together remaining 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl. Brush melted butter evenly over outside and center ring of cake. Sprinkle top and sides of cake with cinnamon-sugar. Serve.

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 DOUGHNUTS

Steps:

• In a large bowl, combine the brown sugar, oil, buttermilk and cider. Whisk in the egg and applesauce (see recipe below).
• In a small bowl, sift two and a half cups of the flour with the mace, cinnamon, baking powder and baking soda. Add this mixture to the applesauce mixture and mix to make a soft dough, adding additional flour as needed.
• Turn the dough out onto a floured surface and dust liberally with flour. Flour your hands and knead the dough, adding additional flour as necessary, to make a soft dough that is no longer sticky. Roll the dough to one-half-inch thickness and cut with a doughnut cutter. Place the cut doughnuts on a baking sheet lined with parchment paper. Cover and place in the refrigerator. The cut doughnuts can be refrigerated for several hours, if desired.
• Pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat. Dip a spatula into the hot oil and slide the doughnuts into the oil three or four at a time and fry them a minute or so on each side, until golden brown. They should take about three minutes each to fry. If they brown in less time than that, your oil is too hot.
• Lift the fried doughnuts out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain. Dust them with sifted confectioners' sugar while they are still warm.