Mulled Hard Cider Donuts Recipes
MULLED CIDER
This is a classic warmer-upper that you can serve on chilly winter days. Pass the brandy separately for those who want it.
Provided by Taste of Home
Time 35m
Yield 13 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. , In a large saucepan, combine the apple cider, juices, orange zest, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 0 fiber), Protein 0 protein.
MULLED HARD CIDER DONUTS
Steps:
- 1) Get started by reducing your mulled cider in a small saucepan over low heat until it reaches 1/4 c.-this will take about 20-30 minutes. Let cool. 2) Beat together butter and sugar with a mixer on medium high until it becomes lighter in color and well combined. Add the eggs one at a time, mixing well after each addition. Then add in the buttermilk and mulled cider, beat 30 seconds more. 3) In a separate bowl, whisk together the flour, baking soda and powder, salt, cinnamon, and nutmeg. 4) Slowly add the dry ingredients to the wet ingredients, only stirring until combined.5) Turn the dough out onto a lightly floured piece of parchment or waxed paper. Sprinkle the dough on each side with flour and roll the dough out to a thickness of about 1/2 inch. If the dough starts to stick add more flour little by little. 6) Set the dough in the freezer for about 20 minutes, just until it is slightly hardened. Remove from freezer and cut into donuts using a 3" donut cutter, or a 3"and 1" round cutters. *Tip: Dipping your cutters into the flour will help stop them from sticking in the dough. 7) Set the cut donuts and holes onto a parchment lined baking sheet and place in the fridge for another 20 minutes. 8) Heat your oil over medium high heat until it reaches 350 degrees (use a thermometer!) 9) Cook donuts 2 or 3 at a time. Turn at least once and cook about 1 minute per side. They will become a nice caramel color when they are done. Watch them carefully because they will burn quickly! Remove donuts with a slotted spoon or metal tongs and transfer to a plate lined with paper towels so they can drain. 10) If you use the cinnamon and sugar; dip them in while they are still warm. If you want to use the glaze; let them cool a minute before pouring the glaze over them.
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- Stirring occasionally, simmer the apple cider, cinnamon stick, cloves, allspice and orange slices, if using, in a small saucepan over low heat until the cider is reduced to about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml).
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