Baked Apple Cider Donut Holes Recipe 445

BAKED APPLE CIDER DONUT HOLES

Steps:

• Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to 1/2 cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter.
• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan, a super mini muffin pan or a donut pan with non-stick cooking spray and set aside.
• In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.
• Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain.
• Pour the batter by the teaspoon into the prepared muffin pans about 3/4s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes.
• In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon-sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar.

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 DONUT HOLES RECIPE - (4.4/5)

Steps:

• For the baked apple cider donut holes: Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to ½ cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan, a super mini muffin pan or a donut pan with non-stick cooking spray and set aside. In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate. Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain. Pour the batter by the teaspoon into the prepared muffin pans about ¾s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes. For the cinnamon sugar coating: In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar. Donuts taste best the same day but can be stored up to 2 days if tightly wrapped and kept at room temperature.

APPLE CIDER DOUGHNUT HOLES

Steps:

• In a small bowl, mix sugar, cinnamon and, if desired, nutmeg., In a large bowl, beat sugar and shortening until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with cider., In a large cast-iron or electric skillet, heat oil to 350°. Carefully drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes. Toss in spiced sugar.

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.

BAKED APPLE CIDER DONUT HOLES

Steps:

• Preheat oven to 400 degrees.
• Brush a mini muffin pan with butter and sprinkle sugar on top, shaking out the excess.
• In a bowl, mix together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together brown sugar, applesauce, maple syrup, cider, yogurt, and vegetable oil.
• Add the dry ingredients to the wet, and stir gently just until evenly blended.
• Divide the batter into the muffin pan, filling the cavities only halfway. Bake for 8-10 minutes.
• For the topping: Melt the butter. In a large Ziploc bag (I reused my sandwich thin bread bag), combine the sugar and cinnamon. When donuts are still hot, brush them with the butter and toss them in the cinnamon sugar mixture until evenly coated.