Protein Apple Cider Donuts Recipes

PROTEIN APPLE CIDER DONUTS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix up all the dry ingredients to avoid clumping.
• In a separate bowl, whisk together all of your liquid ingredients. It's okay if it's not a completely smooth mixture at this point. The butter will not completely mix into the rest of the liquids, and that is to be expected.
• Add the liquid mixture into the large bowl with the dry ingredients, and use a silicone spatula (or mixing spoon) to mix it all up until you have a smooth batter.
• Spray a donut pan with nonstick butter spray and fill your molds. This recipe will make 6 standard donuts, but if you use a smaller donut pan, you'll get about 8-10 instead. If you don't have a donut pan, these can would also make great muffins!
• Add to the oven and bake for 10-12 minutes. 10 minutes typically works great, but if you make smaller donuts and they end up very tall, they may require an extra minute or two to cook through.
• While those are in the oven, make the coating by mixing together your sugar substitute and cinnamon in a bowl.
• When your donuts come out and are still warm, give them a light butter spray on each side and roll them (or toss) in your cinnamon-sugar mixture until coated. I like to "double coat" them and spray them with butter once more. See the photos above for a visual representation for why I prefer this method.
• Enjoy these while fresh & warm for the best result. If you're saving these for during the week, reheating them in the microwave for 10 seconds brings them back to that fresh out of the oven taste (high-protein baked goods tend to get dense as they sit, so the microwave will fix that).

PROTEIN CIDER DOUGHNUTS

Steps:

• Preheat the oven to 325 degrees F.
• Whisk together the protein powder, oat flour, coconut flour, apple pie spice and baking powder in a large bowl. Add the coconut sugar and stir to combine.
• Whisk together the applesauce, apple cider and eggs in a medium bowl. Pour the wet ingredients into the dry and whisk until combined. Whisk in the coconut oil.
• Spray two 6-count nonstick doughnut pans with nonstick spray. Use a spoon to divide the batter among the 12 doughnut molds. Bake, rotating the pans halfway through, until the doughnuts are light golden brown, about 15 minutes. Remove the doughnuts to a cooling rack to cool, about 15 minutes.
• Serve plain or top with Maple Syrup Glaze, Coconut Glaze or Coconut sugar, if desired.
• Mix together the maple syrup and protein powder in a shallow bowl. Dip one side of the doughnut in the glaze or use a spoon to drizzle the mixture on top of the doughnuts.
• Mix together the protein powder, maple syrup and coconut milk in a wide shallow bowl. Dip one side of each doughnut in the glaze. Sprinkle the shredded coconut on top.
• Put the coconut oil in a wide shallow bowl and the coconut sugar on a small plate. Dip one side of each doughnut in the coconut oil, then dip the same side in the coconut sugar.

APPLE CIDER DONUTS

Steps:

• Put the apple cider and brown sugar in a small saucepan. Bring to a boil over high heat, then lower the heat to medium and cook until reduced to 1/3 cup, about 25 minutes. Transfer to a bowl and refrigerate until completely cool, about 15 minutes.
• Stir together the flour, salt, baking powder, baking soda, 1 1/4 teaspoons cinnamon and the nutmeg in a medium bowl.
• In a stand mixer fitted with the whisk attachment, whip the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 2 minutes. Lower the speed to medium and beat in the eggs, one at a time. Add the buttermilk, vanilla extract and the cooled apple syrup, and mix until combined. Lower the speed again and add the flour mixture; mix until just combined; the dough will be quite soft.
• Line 2 baking sheets with parchment, and sprinkle with a little flour. Turn the dough out onto one of the baking sheets; gently pat out to an even 3/4-inch thickness and sprinkle the top with flour. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.
• With a lightly floured 3-inch donut cutter, cut out about 18 doughnuts with holes. Transfer the donuts to the second baking sheet, and refrigerate for about 30 minutes. It is important that the dough is firm and cool before frying.
• Line a large plate or another baking sheet with several layers of paper towels; set aside. Put the confectioners' sugar in a medium bowl or baking dish. In another bowl or baking dish, mix together the remaining 1 1/2 cups sugar and 2 tablespoons cinnamon; set aside.
• Heat 3 inches of canola oil in a Dutch oven until it reaches 360 degrees F. In batches of 3 or 4, fry the donuts until browned on one side, about 2 minutes; flip, and cook until browned on the other side, 1 to 2 minutes longer. With a slotted spoon, transfer the donuts to the paper towels, just to blot the excess oil; then, immediately drop the donuts in either the cinnamon sugar or the confectioners' sugar, turning to coat. Transfer the finished donuts to a serving plate. When all the donuts are cooked and sugared, repeat with the donut holes. If the raw donuts get soft while you are frying, pop them in the freezer until you are ready to cook them. Serve warm.