APPLE CIDER DOUGHNUTS

Woman’s World magazine ideas for Halloween
APPLE CIDER DOUGHNUTS
APPLE CIDER DOUGHNUTS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cups and 2-3 tblsp apple cider

  • 2

    tsp ground cinnamon

  • 1/2

    tsp ground nutmeg

  • 1/4

    tsp ground allspice

  • 3 1/4

    cups flour

  • 2

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/2

    tsp salt

  • 1/2

    cup granulated sugar

  • 3

    tblsp butter, room temperature

  • 2

    eggs

  • 1/3

    cup buttermilk

  • 1/2

    tsp vanilla extract

  • 1

    apple, peeled, cored, chopped (1 cup)

  • Oil

  • Cinnamon sugar

  • 1 3/4

    cup confectioners’ sugar

Directions

In a small pot, combine 1 ¼ cups cider, ½ tsp cinnamon, ¼ nutmeg and 1/8 tsp allspice. Over medium-low heat, bring to simmer; cook, stirring often, until reduced to ¼ cup, 25 minutes. Cool. In large bowl, mix flour, baking powder, soda, salt and remaining cinnamon, nutmeg and allspice; reserve. Line baking sheet with wax paper; lightly sprinkle with flour. On medium speed, beat granulated sugar and butter until fluffy. Beat in eggs, then buttermilk, vanilla and reduced cider. Add flour mixture and apple; beat until dough forms. On baking sheet, pat dough in ½ inch thick round. Refrigerate 1 hour. Heat oil in deep-fat fryer according to manufacturer’s directions or in large, deep pot to 350 on deep-frying thermometer. Using 3 ½ and 1 ½ round cutter, cut out doughnuts and holes in centers, re-rolling scraps. Place dough in oil. Fry, turning once with slotted spoon, until lightly browned, 1 minute per side. Drain on paper towels. If desired, toss warm doughnuts in cinnamon sugar. For glazed doughnuts, cool completely. Stir enough of the remaining cider, 2 tsp at a time, into confectioners’ sugar until smooth glaze forms. Spread over doughnuts. Let stand until set, 15 minutes.

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