Apple Buttermilk Doughnuts Recipes

Steps:

• line a baking sheet with parchment paper.
• In a large bowl, sift together flour, 1 cup sugar, baking powder, salt, nutmeg, and baking soda. In a medium bowl, whisk together buttermilk, eggs, and egg yolk. Add buttermilk mixture to flour mixture, stirring well. Refrigerate for 10 minutes. Place dough on a floured surface. Using floured hands, Pat to 1/2 inch thickness. Using a doughnut cutter, cut into 12 doughnuts, re- rolling scraps as needed. Place on prepared sheet.
• Line another baking sheet with paper towels.In a small bowl, mix remaining 1 cup sugar and cinnamon.
• In a large heavy bottomed Dutch oven or cast iron skillet, pour vegetable oil to a depth of 4 inches. Heat oil over medium-high heat to 375°. Adjust heat as needed to maintain temperature, using a candy thermometer to regulate. Fry doughnuts, 1 to 2 at a time, being careful not to overcrowd pan or allow temperature to drop. Cook for 1 1/2 to 2 minutes per side, or until Golden Brown. Remove from oil, and place on sheet lined with paper towels to drain. Repeat with remaining doughnuts. Sprinkle with cinnamon sugar while still hot. Serve at once. Makes about one dozen doughnuts

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.

Steps:

• For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Mix in the egg and buttermilk.
• Gradually stir in the milk.
• Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
• Heat the oil in a deep frying pan to 180˚C (350°F).
• Evenly coat each apple slice in the batter mix.
• Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
• Drain on paper towel before coating in sugar.
• Enjoy!

Steps:

• In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Refrigerate, covered, 2-3 hours., Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, dip warm doughnuts in cinnamon-sugar, confectioners' sugar or additional sugar to coat both sides.

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
• Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
• Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

Steps:

• Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.
• Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.
• Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.
• Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.
• Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.
• Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

Steps:

• Whisk the flour, baking powder, 1 1/2 teaspoons of the cinnamon, salt, baking soda and nutmeg in a medium bowl.
• Beat 2/3 cup of the sugar and shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
• Scrape the dough onto a lightly floured sheet of parchment paper in a baking sheet and pat into the size of the baking sheet, about 1/2-inch thick. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 inches of oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
• Mix the remaining 1 cup sugar and 1 tablespoon cinnamon in a medium bowl. Toss the doughnuts in the cinnamon-sugar. Serve warm.