Apple Cider Doughnut Waffles Recipes

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 DOUGHNUT WAFFLES

Steps:

• Arrange a rack in the top position of the oven and preheat to 300 degrees F.
• For the spiced sugar: In a small bowl, stir together the granulated sugar, cinnamon and nutmeg to combine. Set aside.
• For the waffles: In a medium bowl, whisk the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt to combine.
• Add the cider, buttermilk, vanilla and eggs and whisk well to combine -- don't overmix.
• Preheat a waffle iron and spray it with nonstick spray. Scoop in enough batter to just cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. Close the lid and cook until the waffle is lightly golden brown but about 1 minute shy of being done and very crisp. (The timing will depend on your waffle iron; check after 3 to 4 minutes.)
• Open the waffle iron and use a pastry brush to lightly brush the waffle with some of the remaining melted butter. Sprinkle some of the spiced sugar over the surface and close the waffle iron. Continue to cook until the waffle is deeply brown and very crisp, 1 to 2 minutes more.
• Remove the waffle from the iron and repeat with the remaining batter. (You can hold the waffles on a rack on a baking sheet in the oven to keep them warm until ready to serve.) Serve immediately, warm.

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 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 (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:

• 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.