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
This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.
Provided by Erin Jeanne McDowell
Categories breakfast, snack, cakes, pastries, quick breads, dessert
Time 35m
Yield 12 doughnuts or muffins
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 10 grams, Sodium 198 milligrams, Sugar 27 grams, TransFat 1 gram
BAKED APPLE CIDER DONUTS
All the world's great donuts are fried, except there are a few rare examples of when they're not--and this incredibly delicious and easy-to-make apple cider donut is one notable exception. Since we're not going to fry these, not only are they easier, but they're way less messy. Less time cleaning up means more time eating donuts.
Provided by Chef John
Categories Bread Pastries Doughnuts
Time 45m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 56.8 g, Cholesterol 31.6 mg, Fat 6.6 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 176.1 mg, Sugar 39.3 g
BAKED APPLE CIDER DONUTS
Provided by Shiran
Time 40m
Number Of Ingredients 18
Steps:
- Reduce the apple cider: In a small saucepan, bring apple cider to a gentle boil and let simmer over medium heat until thick and reduced to about 1/3 cup (80 ml), 15-25 minutes. Set aside to cool.
- Preheat oven to 350°F/180°C. Grease donut pans with butter or nonstick spray. Set aside.
- In a large bowl sift together flour, baking powder, baking soda, spices, and salt. Set aside.
- In a small bowl whisk together the egg, granulated sugar and brown sugar, until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined. Pour the mixture into the flour mixture and whisk just until combined and smooth. Don't overmix the batter.
- Divide the mixture between the donut cavities, filling about halfway full. I recommend using a piping bag to pipe the batter, it will be much easier and less messy. Bake for about 10 minutes until a toothpick inserted into the center of the donuts comes out clean. Let donuts cool in the pan for 5 minutes and then transfer them to a wire rack.
- Meanwhile, make the topping: In a medium bowl mix together the sugar, cinnamon, and nutmeg. Once cool enough to handle, for each donut, dip both sides in melted butter and then generously dip into the sugar mixture.
- Donuts are best served immediately. Leftovers can be kept in the fridge for up to 3 days. Serve them warm or at room temperature.
CIDER DOUGHNUTS
Close to the apple picking farm donuts, only cheaper. Dust with confectioners' sugar if desired.
Provided by Lisa Mayer Kaelblein
Categories Bread Quick Bread Recipes
Time 29m
Yield 7
Number Of Ingredients 11
Steps:
- Pour apple cider mix into a 1/2 cup measuring cup. Top off with enough sugar to equal 1/2 cup.
- Combine sugar mixture, flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Mix milk, egg, and orange zest together in a small bowl. Pour over flour mixture; mix gently until dough comes together in a ball.
- Turn dough out onto a floured work surface; pat into a rectangle about 1/2-inch thick. Cut into doughnuts using a floured doughnut cutter.
- Fill a large saucepan with oil to a depth 1 1/2 inch; heat to 350 degrees F (175 degrees C). Place a few doughnuts carefully into the hot oil. Fry until deep golden, 2 to 3 minutes per side. Drain on paper towels. Repeat with remaining doughnuts.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 45.9 g, Cholesterol 28 mg, Fat 7.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 1.3 g, Sodium 436.1 mg, Sugar 17.9 g
CIDER DOUGHNUTS
Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! -Suzanne Christensen, Defiance, Iowa
Provided by Taste of Home
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together first 10 ingredients. In another bowl, whisk together eggs, cider and melted butter. Add to flour mixture; stir just until moistened. Refrigerate, covered, until firm enough to shape, about 1 hour., Divide dough in half. On a lightly floured surface, pat each portion to 1/2-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 217 calories, Fat 10g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 229mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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