Apple Cider Glazed Doughnuts Recipes

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APPLE CIDER GLAZED DOUGHNUTS WITH BACON AND TOASTED WALNUTS



Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts image

Provided by Anne Burrell

Time 30m

Yield 6 doughnuts

Number Of Ingredients 17

2 cups walnuts
4 slices cooked bacon, chopped finely
1 cup apple cider
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1/2 stick cinnamon
1/2 lemon
2 cups confectioners' sugar
6 homemade or prepared plain doughnuts, such as Bobby Flay's Plain Doughnuts, recipe follows
1 cup whole milk
2 tablespoons sugar
1 teaspoon salt
One 1/4-ounce package active dry yeast (2 1/2 teaspoons)
2 tablespoons vegetable oil, plus more for oiling and frying
1 teaspoon grated lemon zest
2 large eggs, lightly beaten
3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring

Steps:

  • For the topping: Preheat the oven to 325 degrees F.
  • Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside.
  • For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
  • Put the confectioners' sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.
  • To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set.
  • Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
  • While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
  • Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
  • Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
  • While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.

GLAZED APPLE CIDER DOUGHNUTS



Glazed Apple Cider Doughnuts image

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

2 1/2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
2 eggs
1/3 cup apple cider
4 tablespoons butter, melted
vegetable oil (for frying)
1 1/2 cups confectioners' sugar
3 tablespoons apple cider or 3 tablespoons milk

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



Apple Cider Doughnuts image

Apple donuts remind me of family trips to South Dakota. We'd stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider donut. -Melissa Hansen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 dozen doughnuts plus doughnut holes.

Number Of Ingredients 12

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large eggs, room temperature
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional

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.

Nutrition Facts : Calories 335 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 338mg sodium, Carbohydrate 45g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE CIDER DOUGHNUTS



Apple Cider Doughnuts image

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

2 cups white sugar, divided
1 tablespoon ground cinnamon
1 ½ cups apple cider
3 ¾ cups all-purpose flour, divided
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
¼ cup butter, melted
2 eggs, lightly beaten
1 egg yolk, lightly beaten
6 cups vegetable oil for frying

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

APPLE CIDER DOUGHNUTS WITH CIDER-CARAMEL GLAZE



Apple Cider Doughnuts with Cider-Caramel Glaze image

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

For the Cider-Caramel Glaze:
4 cups spiced apple cider
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup (packed) dark brown sugar
For the doughnuts:
1 cup spiced apple cider
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, cut into pieces, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 quarts canola oil (for frying)
Special equipment:
A 3" round cutter, 1" round cutter, deep-fry thermometer

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 RECIPE BY TASTY



Apple Cider Doughnuts Recipe by Tasty image

Here's what you need: apple cider, butter, granulated sugar, light brown sugar, large eggs, vanilla extract, sour cream, flour, salt, baking powder, cinnamon, nutmeg, canola oil, cinnamon sugar

Provided by Scott Loitsch

Categories     Desserts

Yield 12 doughnuts

Number Of Ingredients 14

2 ½ cups apple cider, reduced down to 1/2 cup (120 ml)
¼ cup butter
1 cup granulated sugar
½ cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
¾ cup sour cream
4 cups flour
1 ½ teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
canola oil, for frying
cinnamon sugar, for coating

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!

Nutrition Facts : Calories 351 calories, Carbohydrate 58 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams

APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE



Apple Cider Doughnuts With Maple Glaze image

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

2 cups all-purpose white flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon, ground
1 large egg, lightly beaten
2/3 cup brown sugar, packed
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tablespoons vegetable oil (preferably canola oil)
1 1/4 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 1/3 cups pure maple syrup

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

ASHLEY'S APPLE CIDER DOUGHNUTS



Ashley's Apple Cider Doughnuts image

A wonderful recipe for autumn.

Provided by Val-Flowers

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

1 cup apple cider
1 cup white sugar
¼ cup butter, at room temperature
2 eggs
½ cup buttermilk
3 ½ cups all-purpose flour, or more as needed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
2 cups vegetable oil for frying, or as needed
1 cup confectioners' sugar
2 tablespoons apple cider

Steps:

  • Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.
  • Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.
  • Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.
  • Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.
  • Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.
  • Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 58.9 g, Cholesterol 41.6 mg, Fat 8.8 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 336.1 mg, Sugar 30.2 g

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From stlcooks.com


BAKED APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE - BAKES BY BROWN …
2021-09-28 Baked Apple Cider Doughnut - Wet and Dry Ingredients Combined. Combine the flour, spices, baking powder, and salt in a bowl and whisk for 30 seconds. In a second bowl whisk one egg. Add the brown sugar to the egg and whisk until the sugar is dissolved.
From bakesbybrownsugar.com


CINNAMON APPLE DOUGHNUTS WITH CIDER GLAZE - THE ORIGINAL DISH
2017-10-02 Doughnuts. Combine the water, apple cider, and yeast in the bottom of a stand mixer bowl. Stir to dissolve and let sit for 5 minutes. Add the beaten egg and sugar. Whisk to combine. Add the milk powder, bread flour, pastry flour, baking powder, salt, and cinnamon to the bowl. Attach the bowl to the stand mixer.
From theoriginaldish.com


GLAZED CIDER DOUGHNUTS RECIPE | MYRECIPES
Make glaze: In a medium bowl, whisk together cider reduction, powdered sugar, and vanilla. Step 6 Fry 2 or 3 doughnuts and holes at a time until a rich toasty brown, turning once with a slotted spatula or spoon, 1 to 1 1/2 minutes per side.
From myrecipes.com


HOW TO MAKE APPLE CIDER DOUGHNUTS - TASTE OF HOME
2019-08-01 Step 3: Mix the Wet. In a separate bowl, whisk together the eggs, melted butter and cooled cider. Stir the wet mixture into the dry ingredients, just until moistened. The dough will be sticky. Cover the bowl and place the dough in the fridge until it’s firm enough to …
From tasteofhome.com


APPLE CIDER GLAZED DONUTS | SIMPLY SWEET RECIPES
Heat at least 2 inches of corn oil in a deep fryer or deep pan to 350 ° F. Fry 2 to 3 donuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack.
From simplysweetrecipes.net


QUICK & EASY APPLE CIDER GLAZED DONUTS - 4 SONS 'R' US
2017-09-27 1 cup powdered sugar. 3 tbsp warm apple cider. 1/2 tsp nutmeg. 1 tsp cinnamon. 1 cup sugar. canola oil, for frying. Instructions. In a dutch oven, or cast iron skillet, heat the oil over medium heat until the oil reaches 350 degrees. In a small, shallow bowl, use a fork to whisk together the regular sugar, nutmeg, and cinnamon.
From 4sonrus.com


SIMPLE APPLE CIDER GLAZED DONUTS! SO YUMMY AND EASY!
2015-02-16 Instructions. Heat oil over medium heat to about 350 degrees Fahrenheit. Combine the cinnamon, nutmeg and sugar in a shallow bowl and mix well. Set this to the side. In another bowl, beat the powdered sugar and apple cider with a whisk until smooth. Set to the side. Separate the dough into 8 biscuits.
From sweetandsimpleliving.com


APPLE CIDER GLAZED DONUT HOLES RECIPE - RECIPES.NET
2022-03-25 In a medium bowl, whisk together the egg, sour cream, and apple cider. Add the wet mixture to the dry mixture, followed by the melted butter, and fold to combine to get a very thick batter. Heat the oil in a 3-quart saucepan until the temperature reads 350 degrees F. Use a medium cookie scoop (about 1½ tablespoons), to scoop up the batter. Fry ...
From recipes.net


APPLE CIDER BAKED DOUGHNUTS WITH MAPLE GLAZE - KING ARTHUR …
Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts. Beat together the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
From kingarthurbaking.com


BEST APPLE CIDER DONUTS RECIPE | OTTAWA MOMMY CLUB
2021-08-03 Set aside. Step 2: Bring cider to a boil over medium heat. Cook, stirring occasionally, about 10 minutes. Step 3: In a bowl, mix baking powder, salt, 1 cup flour, and remaining sugar and cinnamon. In another bowl, whisk butter, eggs, yolk, and cooled cider. Add cider mixture to flour mixture; mix until smooth.
From ottawamommyclub.ca


APPLE CIDER GLAZED DOUGHNUTS - KARO
Heat at least 2 inches of oil in a deep fryer or deep pan to 350 ° F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.
From karosyrup.com


CARAMEL APPLE DOUGHNUT MUFFINS - THERESCIPES.INFO
https://www.tasteofhome.com › recipes › caramel-apple-doughnut-muffins See more result ›› See also : Upside Down Caramel Apple Muffins , Apple Streusel Muffins Martha Stewart 97. Visit site . Share this result ×. Caramel Apple Doughnut Muffins Recipe: How To Make It. Copy the link and share. Tap To Copy Salted Caramel Apple Doughnuts - King Arthur Baking great …
From therecipes.info


APPLE CIDER DONUTS WITH MAPLE GLAZE RECIPE - THE DOUGHTY …
2018-10-07 In a saucepan, boil 3 cups of apple cider for 25-35 minutes, until reduced to about 1/3 cup. Remove the apple cider from heat, and measure 1/3 cup of it out immediately. Place in a medium sized bowl. Add in the apple butter, butter milk, and maple extract. Whisk until incorporated. Set aside.
From thedoughtydoughnut.com


APPLE CIDER VINEGAR GLAZED DONUTS - FLORAHEALTHCA-EN
Instructions: Preheat your oven to 350 ° F and use coconut oil and a paper towel to grease a 6-slot donut pan and set aside. To make the donut batter, sift buckwheat flour, almond flour, tapioca starch, cinnamon and sea salt into a medium sized mixing bowl, whisking to unify ingredients. Measure out coconut sugar into a second mixing bowl and ...
From ca-en.florahealth.com


HARPS FOODS - RECIPE: APPLE CIDER GLAZED DONUTS
Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Using a strainer, remove doughnuts and place on paper towel-lined plate. Drain on paper towels. Dip donuts in apple cider glaze and remove and place on a rack lined with a sheet tray. Repeat this step for all the donuts.
From harpsfood.com


APPLE CIDER GLAZED DOUGHNUTS - GRUMPY'S HONEYBUNCH
2012-10-21 2 tablespoons maple syrup. Instructions. Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a kitchen aid with dough hook attachment or a large mixer bowl. Heat milk and butter to very warm (120 degrees to 130 degrees F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed.
From grumpyshoneybunch.com


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