Apple Cider Donuts Recipes

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:

• 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.

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

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.

APPLE CIDER DONUTS

Steps:

• Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat, then lower the heat to medium and cook until reduced to 1/3 cup, about 25 minutes. Transfer to a bowl and refrigerate until completely cool, about 15 minutes.
• Stir together the flour, salt, baking powder, baking soda, 1 1/4 teaspoons cinnamon and the nutmeg in a medium bowl.
• In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 2 minutes. Lower the speed to medium and beat in the eggs, one at a time. Add the buttermilk, vanilla extract and the cooled apple syrup, and mix until combined. Lower the speed again and add the flour mixture; mix until just combined; the dough will be quite soft.
• Line 2 baking sheets with parchment, and sprinkle with a little flour. Turn the dough out onto one of the baking sheets; gently pat out to an even 3/4-inch thickness and sprinkle the top with flour. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.
• With a lightly floured 3-inch donut cutter, cut out about 18 doughnuts with holes. Transfer the donuts to the second baking sheet, and refrigerate for about 30 minutes. It is important that the dough is firm and cool before frying.
• Line a large plate or another baking sheet with several layers of paper towels; set aside. Put the confectioners' sugar in a medium bowl or baking dish. In another bowl or baking dish, mix together the remaining 1 1/2 cups sugar and 2 tablespoons cinnamon; set aside.
• Heat 3 inches of canola oil in a Dutch oven until it reaches 360 degrees F. In batches of 3 or 4, fry the donuts until browned on one side, about 2 minutes; flip, and cook until browned on the other side, 1 to 2 minutes longer. With a slotted spoon, transfer the donuts to the paper towels, just to blot the excess oil; then, immediately drop the donuts in either the cinnamon sugar or the confectioners' sugar, turning to coat. Transfer the finished donuts to a serving plate. When all the donuts are cooked and sugared, repeat with the donut holes. If the raw donuts get soft while you are frying, pop them in the freezer until you are ready to cook them. Serve warm.

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.

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.

APPLE CIDER DOUGHNUTS RECIPE BY TASTY

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!