Apple Cider Cinna Knots Recipes

APPLE CIDER CINNA-KNOTS

Steps:

• For the dough: Place ½ cup of warm apple cider in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 ¼ cups of room-temperature apple cider, plus the oil and salt.
• Using a bread hook, mix on low, adding the flour a little at a time. "Knead" in the mixer for 3-5 minutes until well combined but tacky.
• Oil a large bowl. Place the dough in the bowl and turn it to cover in oil. Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
• When to dough is more than double the original size, punch it down and place it on a floured work surface.
• Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• Divide the dough into two equal pieces, to make it easier to work with. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
• Roll the dough (from the middle out) into a 12 inch circle. Then using a pizza cutter (or sharp floured knife) cut the dough into strips ¾ X 4 inches long.
• Flour you hands and roll each strip into a 6 inch "snake." Then cross the ends and tie the snake into a loose knot. Place it on a piece of parchment paper and repeat with the rest of the dough. The knots will expand, but not much. You can put them fairly close together.
• Bake for 10 minutes.
• Melt the butter in a large bowl. While the knots are still hot, toss them in the butter-coating each completely.
• Place the sugar and cinnamon in a brown paper bag. Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
• Shake the knots until they covered in cinnamon sugar. Serve warm! The paper bag absorbs the extra butter!
• Makes approximately 60 heavenly Cinna-Knots!

CINNAMON APPLE QUICK BREAD WITH APPLE CIDER GLAZE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the oil, applesauce, sugars, eggs and apple.
• Fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
• Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
• When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners' sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.
• Drizzle the glaze over the cake, and serve.

CINNAMON SPICED CIDER

Steps:

• In a large saucepan, combine cider, Red Hots and nutmeg. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather up corners of cloth to enclose seasonings; tie securely with string. Add to Dutch oven., Bring to a boil, stirring occasionally to loosen candies. Reduce heat; simmer, covered, 10-15 minutes or until flavors are blended. Discard spice bag.

APPLE CIDER CINNAMON ROLLS

Steps:

• In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15x10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking dish. Cover and let rise in a warm place for 30 minutes. Preheat oven to 325°., Bake until golden brown, 30-35 minutes. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider. , In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and reduced cider; beat until smooth. Spread over warm rolls.