Cider Mini Doughnuts Recipes

APPLE CIDER (BAKED) DONUTS

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

Steps:

• In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely., Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour., Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter., In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.

APPLE CIDER DOUGHNUTS

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.

CINNAMON-SUGAR DUSTED APPLE CIDER DONUTS

Steps:

• Prepare the donuts: Preheat oven to 350 degrees F. Spray one (12-count) donut pan or two (6-count) donut pans with cooking spray; set aside. Bring cider to a boil in a small saucepan over high; boil, whisking constantly, 1 minute. Reduce heat to medium; simmer until cider reduces to 1/2 cup, 15 to 20 minutes. Set aside to cool at least 30 minutes or up to 1 hour.
• Whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined. Whisk together buttermilk, granulated sugar, brown sugar and egg in a 4-cup measuring cup (or a small bowl) until combined; stir in butter, vanilla and cooled cider reduction. Pour buttermilk mixture into flour mixture; stir until combined (but do not overmix).
• Spoon donut batter into a piping bag (or zip-top plastic bag; snip 1 inch from corner of bag). Pipe donuts into prepared pan, filling each cavity about halfway. Bake in preheated oven until a wooden pick inserted in centers comes out clean, about 10 minutes.
• Meanwhile, prepare the topping: Stir together sugar, cinnamon and nutmeg in a small bowl.
• Toss warm donuts in topping mixture and serve.

CIDER DOUGHNUTS

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.

CIDER MINI-DOUGHNUTS

Steps:

• Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.
• Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
• Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be sticky).
• Turn out dough onto a well-floured surface and pat out with lightly floured hands into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured cutter and transfer to a floured baking sheet. Repeat with scraps (reroll only once).
• Heat oil to 370°F in a 5-quart heavy pot over medium heat. Slide 10 doughnuts into oil. When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Make more doughnuts, returning oil to 370°F between batches. Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon.