Apple Cider Donuts Best Family Recipes

bymalihtriangga -November 24, 2019

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Apple Cider Donuts

"A fantastic fall deal with! Tastes just like ones you'll purchase from a pumpkin or apple farm! Yummy apple flavor, incredible with a cinnamon and sugar coating!"

Ingredients :

Doughnuts:
1 cup apple cider
1/4 cup butter, at room temperature
1 cup white sugar
2 eggs
half of cup buttermilk
three half of cups all-motive flour
2 teaspoons baking powder
1 teaspoon baking soda
half of teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon floor nutmeg
1/four cup all-purpose flour, for dusting
Sugar Coating:
1 cup white sugar
half of teaspoon ground cinnamon
Cider Glaze:
1 cup confectioners' sugar
2 tablespoons apple cider
Maple Syrup Glaze:
1 1/4 cups confectioners' sugar
1/three cup pure maple syrup
1 teaspoon vanilla extract
2 cups oil for frying, or as wished

Instructions :

Prep : 30M	Cook : 18M	Ready in : 1H55M

Bring 1 cup apple cider to a boil in a small saucepan; boil till decreased to one/four cup, 20 to 30 minutes. Cool.
Beat butter in a bowl with an electric powered mixer until creamy, 1 to two mins. Add 1 cup white sugar and beat till mild and fluffy, 2 to 3 mins.
Beat eggs, 1 at a time, into butter aggregate until completely integrated. Mix buttermilk and reduced cider into butter mixture.
Whisk 3 half of cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg collectively in bowl. Add flour aggregate to buttermilk combination; stir until dough is just combined.
Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour. Turn dough over onto a baking sheet and sprinkle with flour.
Roll dough to half-inch thickness, sprinkling with extra flour as necessary. Transfer dough at the baking sheet to the freezer till barely hardened, about 20 minutes.
Cut cold dough the use of a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps. Transfer cut doughnuts and doughnut holes to a 2nd, barely floured, baking sheet. Refrigerate doughnuts for 20 to half-hour.
Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag. Whisk 1 cup confectioners' sugar and a couple of tablespoons apple cider collectively in every other bowl. Whisk 1 1/four cups confectioners' sugar, maple syrup, and vanilla extract together in a 3rd bowl.
Heat oil in a deep-fryer or big saucepan to 350 degrees F (a hundred seventy five stages C).
Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked thru, about 1 minute in line with aspect. Set cooked doughnuts on paper towels to drain.
Shake heat doughnuts within the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts.

Notes :

We have decided the nutritional value of oil for frying based on a retention fee of 10% after cooking. The specific amount will vary depending on cooking time and temperature, aspect density, and the specific form of oil used.
Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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