Vermont Apple Cider Donuts Recipes

APPLE CIDER (BAKED) DONUTS

Apple Cider (Baked) Donuts image

Provided by Food Network

Categories dessert

Time 1h

Yield 1 dozen

Number Of Ingredients 16

Ingredients

Nonstick baking spray, for the pans
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Zest of 1 lemon
1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
1/4 cup buttermilk
1 teaspoon vanilla
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar mixed with 1 teaspoon cinnamon

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.

APPLE CIDER DOUGHNUTS

Apple Cider Doughnuts image

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

Ingredients

2 cups white sugar, divided
1 tablespoon ground cinnamon
1 ½ cups apple cider
3 ¾ cups all-purpose flour, divided
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
¼ cup butter, melted
2 eggs, lightly beaten
1 egg yolk, lightly beaten
6 cups vegetable oil for frying

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

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