BA's Best Apple Cider Doughnuts Recipe Best apple cider, Apple
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.
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Fry the doughnuts. Heat the canola oil to 325ºF in a heavy-bottomed pot. Carefully add the apple cider doughnuts to the oil, 2 or 3 at a time, and fry them until they're golden brown, about 2 to 3 minutes on each side. Place the doughnuts on a paper towel to soak up the excess oil, then toss them in the cinnamon sugar.
Baked Apple Cider Doughnuts
1 For the doughnuts: Bring the apple cider to a boil over medium-high heat in a small saucepan. Boil, stirring occasionally, until reduced to about 3/4 cup, 16 to 20 minutes. Remove from the heat and add the apple butter and unsalted butter. Stir until the mixture is smooth and combined. Set aside to cool for 5 minutes.
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Fill a Dutch oven or large, heavy-bottomed pot with 2 quarts vegetable oil (at least 1 1/2 inches of oil) and clip on a deep-fry thermometer. Heat the oil over medium-high heat until 350ºF. Meanwhile, fit a wire rack onto a baking sheet. Dust a second baking sheet lightly with flour. Cut out the doughnuts.
Apple Cider Doughnuts
Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together.
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In a separate bowl, combine the cooled apple cider, eggs, and melted butter.Gradually add the wet mixture to the dry ingredients, forming a sticky dough. Cover the dough and chill it in the refrigerator for at least 1 hour. Roll out the chilled dough on a floured surface to a ½-inch thickness.
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Directions. Making the Dough: Combine flour, sugar, salt, yeast, nutmeg, cinnamon, baking soda, and cloves in the bowl of a food processor, and pulse to combine. With the processor running, add the apple cider, rose water (if using), and almond extract (if using) all at once.
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In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
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To make the doughnuts: Preheat the oven to 400°F. Grease a standard doughnut pan. Beat together the butter, oil, sugar, salt, and spices. Beat in the boiled cider and vanilla, then the egg. Scrape the bottom and sides of the bowl. Whisk together the baking powder, baking soda, and flour. Stir the flour mixture into the wet ingredients.
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In a medium bowl, whisk together apple cider, melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract. Pour cider mixture into the flour mixture. Whisk until smooth. Spoon batter into donut pan, filling each one about ½ way, about ¼ cup. Bake the donuts until lightly brown on top, about 12 minutes.
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Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous. Step 4. Spoon the batter into prepared doughnut pans, filling them about ⅔ of the way.
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Instructions. Pour apple cider into a medium saucepan. Bring to a boil over medium-high heat, and let boil until reduced to ⅓ of a cup, about 12 to 15 minutes. Pour into a heatproof measuring cup, and set aside to cool. Can be made up to a day ahead, covered with plastic wrap and stored in the refrigerator.
Apple Cider Donuts Recipe
Heat apple cider in a small saucepan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced to 1 cup, about 15-20 minutes. Let cool completely. In a small bowl, combine sugar and 1 tablespoon cinnamon; set aside. In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, nutmeg and.
BA's Best Apple Cider Doughnuts Bon Appétit
Directions. Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable plastic 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.
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In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Using an electric mixer, cream butter and sugar on medium speed for 1 minute. Add eggs and beat an additional 1-2 minutes. Scrape the sides of the bowl and add in the vanilla extract, buttermilk, and the cooled cider.
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1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter 2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat.
