Apple Butter Doughnuts Recipes

APPLE DONUTS

Steps:

• Slice the top and bottom from each apple and discard. Slice the apples into 1/2-inch circles. Use a biscuit cutter or small melon baller to cut a hole in the center of each to make a "donut."
• Put the chocolate-hazelnut spread and peanut butter in separate pastry bags (or put in separate ziptop bags and snip off a corner).
• Top the apple rings with either the chocolate-hazelnut spread, peanut butter or yogurt. (Pipe the chocolate-hazelnut spread or peanut butter, then spread carefully with a knife or offset spatula; spread the yogurt with a spoon.) Garnish each with a variety of the toppings.

APPLE BUTTER WAFFLE DONUTS

Steps:

• Preheat your waffle iron.
• In a large mixing bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
• In a medium bowl whisk together milk, apple butter, maple syrup, melted butter, and eggs.
• Pour the liquid mixture into the flour mixture and stir to combine. If the batter seems too thick, thin it out with more milk until the desired consistency.
• Cook your waffles according to the manufacturer's directions for your waffle maker, and let them cool. (Mini waffles will cook faster than full sized.)
• Prepare the glaze. In a large bowl whisk together powdered sugar, 4 Tablespoons of milk and vanilla. The glaze will be think but not as thick as frosting. If it appears too think, thin it out with more milk. Set aside.
• Fill a high-sided pan with 2 inches of vegetable oil. Bring the oil to 365 degrees F. Once the oil is hot, add in about 4 waffles at a time and fry for 5 seconds on each side. (They should just crisp and turn a dark golden brown color.)
• Continue until all of the waffles are fried.
• Dip waffles one at a time into the glaze and let them cool on a rack in a rimmed baking sheet to harden. Serve the same day as making.

APPLE BUTTER DOUGHNUTS

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine evaporated milk and lemon juice; let stand 1 minute. Stir in apple butter. Add flour mixture to the creamed mixture alternately with apple butter mixture, beating well after each addition. Cover and refrigerate for at least 2 hours., Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels., In a small heavy saucepan, cook butter over medium heat until golden brown, about 5 minutes. Pour into a small bowl; beat in the confectioners' sugar, milk and vanilla. Frost doughnuts.

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

APPLE BUTTER DOUGHNUTS

Steps:

• In mixing bowl, combine biscuit mix and sugar.
• Combine egg, 1/2 C Apple Butter and vanilla.
• Add to dry ingredients; mix till smooth.
• Cover, chill 1-2 hrs.
• On lightly floured surface knead 8-10 times.
• Roll dough to 1/2 inch thickness.
• Cut with floured doughnut cutter.
• Fry in deep, hot oil (375 degrees) about 1/2 minute on each side or till golden brown.
• Dip warm doughnuts in Apple Butter Glaze and then in nuts.

BAKED BUCKWHEAT APPLE CIDER DONUTS

Steps:

• Preheat oven to 425℉.
• Mix flours, salt, baking powder, soda, and spices in a medium bowl.
• In a large bowl, by hand or by mixer, cream oil, brown sugar, eggs, apple butter and boiled cider.
• Grease and flour doughnut pans. Spoon dough into the pans (or use a piping bag).
• Bake for about 11-12 minutes.
• Remove from the oven and let rest for 7 minutes. Loosen from pans and turn out onto a rack to cool.
• To add a cinnamon or cinnamon-sugar topping, dip the doughnuts in melted butter and roll in the sugar mixture.
• Core as many apples as will fit in a slow cooker, removing seeds but not peels.
• Add apples to cooker with about ½ cup of water.
• Cook for about 24 hours on low until it reduces to about half.
• An immersion blender works well to puree the apples.
• Can be canned without adding sugar.
• Aka Cider Syrup or Apple Molasses - just apple cider that has been cooked down.
• Simmer 1 quart of Apple Cider in a pot for about 4-6+ hours.
• It will be ready when it reduces to about 1½ cups and is like a syrup that coats the back of a spoon - it will thicken as it cools.
• Can be refrigerated or canned.