PROTEIN APPLE CIDER DONUTS
Nothing says Fall quite like fresh apple cider donuts. We're going to make those same donuts that taste like they came fresh from the cider mill, but without the deep frying and with some extra protein.
Provided by Matt
Time 20m
Number Of Ingredients 13
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).
Nutrition Facts : Calories 175 calories, Carbohydrate 22 grams carbohydrates, Fat 4 grams fat, Protein 12 grams protein, ServingSize 1 Donut, Sugar 5 grams sugar
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.
APPLE CIDER DOUGHNUTS
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
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
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
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