APPLE CIDER DOUGHNUTS WITH CIDER-CARAMEL GLAZE
A recipe for apple cider cake doughnuts with a caramel glaze.
Provided by Katherine Sacks
Categories Cake Dessert Kid-Friendly Apple Fall Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 doughnuts
Number Of Ingredients 17
Steps:
- Make the Cider-Caramel Glaze:
- Bring cider to a boil in a large saucepan. Reduce heat and simmer until reduced to about 2 cups, 15-20 minutes. Stir in butter and brown sugar continue to simmer, stirring occasionally, until reduced to about 1 1/2 cups, about 8 minutes more. Remove from heat; glaze will thicken as it sits.
- Make the doughnuts:
- Bring cider to a simmer in a medium saucepan and cook until reduced to about 2 Tbsp., 20-30 minutes. Let cool.
- Meanwhile, combine flour, baking powder, baking soda, and salt in a large bowl.
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and reserved reduced cider, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes. Dip warm doughnuts in Cider-Caramel Glaze. Place on rack to let glaze set, about 3 minutes, then dip again.
APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE
In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes.
Provided by Tonkcats
Categories Breads
Time 32m
Yield 10 mini-bundt doughnuts
Number Of Ingredients 15
Steps:
- To make Doughnuts: Preheat oven to 375 degrees F.
- Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
- Sprinkle with sugar, shaking out excess.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
- In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
- Add dry ingredients and stir just until moistened.
- Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
- Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
- Loosen edges and turn the cakes out onto a rack to cool.
- Clean the mini-Bundt pan, then re-coat it with oil and sugar.
- Repeat with the remaining batter.
- To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
- Gradually whisk in enough maple syrup to make a coating consistency.
- Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
Nutrition Facts : Calories 416.6, Fat 4.9, SaturatedFat 0.8, Cholesterol 18.8, Sodium 386.3, Carbohydrate 90.9, Fiber 1.2, Sugar 66.4, Protein 3.8
GLAZED APPLE CIDER CAKE
This is a super easy dressed-up Bundt® cake recipe that tastes like an apple cider donut! It's definitely a fall family favorite in our house.
Provided by Beccabo73
Categories Desserts Frostings and Icings Dessert Glazes
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
- Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
- Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
- Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 52.1 g, Cholesterol 82.3 mg, Fat 13.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 6 g, Sodium 455.5 mg, Sugar 41.2 g
GLAZED APPLE CIDER DOUGHNUTS
Make and share this Glazed Apple Cider Doughnuts recipe from Food.com.
Provided by Lvs2Cook
Categories Yeast Breads
Time 26m
Yield 12 doughnuts
Number Of Ingredients 12
Steps:
- In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the eggs and cider. Stir in the melted butter.
- Make a well in the flour mixture and stir in the wet ingredients.
- Turn the soft dough onto a lightly floured surface and pat it into a 1/2-inch-high-round.
- Heat 3 inches of vegetable oil in a deep pot over medium heat.
- Use a doughnut cutter to make the donoughts.
- Use a spatula to carefully lower a doughnut into the hot oil. You can cook several at once, just don't crowd them.
- Once the doughnuts rise to the surface and begin to brown, flip them with the spatula.
- Remove after 2 to 3 minutes, or when the doughnuts are golden brown.
- Drain on paper towels.
- To make the glaze, stir together the confectioners' sugar and the cider (or milk) and spoon the mixture over the doughnuts.
Nutrition Facts : Calories 244.4, Fat 5, SaturatedFat 2.8, Cholesterol 45.4, Sodium 163.8, Carbohydrate 46.5, Fiber 0.8, Sugar 26, Protein 3.8
APPLE CIDER DOUGHNUTS
Wonderful and warm, these donuts are delicious! Though perfect for fall, these treats are great year-round. I even make the batter the night before and then finish them in the morning. I also like to dust them with powdered sugar...YUM!
Provided by A Michelle
Categories Bread Quick Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 219 calories, Carbohydrate 34.2 g, Cholesterol 29.1 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 159.5 mg, Sugar 18.5 g
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