Apple Cider Doughnuts With Cider Caramel Glaze Recipes

APPLE CIDER DOUGHNUTS WITH CIDER-CARAMEL GLAZE

A recipe for apple cider cake doughnuts with a caramel glaze.

Provided by Katherine Sacks

Categories Cake Dessert Kid-Friendly Apple Fall Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 12 doughnuts

Number Of Ingredients 17

Apple Cider Doughnuts with Cider-Caramel Glaze image

Steps:

Make the Cider-Caramel Glaze:
Bring cider to a boil in a large saucepan. Reduce heat and simmer until reduced to about 2 cups, 15-20 minutes. Stir in butter and brown sugar continue to simmer, stirring occasionally, until reduced to about 1 1/2 cups, about 8 minutes more. Remove from heat; glaze will thicken as it sits.
Make the doughnuts:
Bring cider to a simmer in a medium saucepan and cook until reduced to about 2 Tbsp., 20-30 minutes. Let cool.
Meanwhile, combine flour, baking powder, baking soda, and salt in a large bowl.
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and reserved reduced cider, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes. Dip warm doughnuts in Cider-Caramel Glaze. Place on rack to let glaze set, about 3 minutes, then dip again.

Ingredients

For the Cider-Caramel Glaze:
4 cups spiced apple cider
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup (packed) dark brown sugar
For the doughnuts:
1 cup spiced apple cider
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, cut into pieces, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 quarts canola oil (for frying)
Special equipment:
A 3" round cutter, 1" round cutter, deep-fry thermometer

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Web Oct 16, 2020 Set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Use a fork to whisk …
From goodiegodmother.com
Cuisine American
Category Desserts And Sweets
Servings 6
Total Time 27 mins

In a small saucepan over medium heat, bring the 1/2 cup of apple cider to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes until the volume has reduced by half. Remove from the heat and set aside to cool. It can be a little warm when you use it, but shouldn't be hot. You may also reduce the apple cider up to 2 days in advance and store in the refrigerator until ready to use. When you are ready to bake the doughnuts, preheat your oven to 350 F and spray a donut pan with nonstick spray (see notes). Set aside.In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Use a fork to whisk in the melted butter. Set aside.
In a separate, small mixing bowl or large measuring cup, combine the cooled reduced apple cider, the egg, and vanilla.Pour the liquid ingredients into the flour and butter mixture and stir until just combined.
To easily fill the doughnut pan, transfer the batter to a piping bag or quart-sized plastic bag. Snip off the corner or end of the piping bag, and pipe your doughnut batter into your doughnut wells. See notes.
Bake the doughnuts for 10-12 minutes until a tester comes out clean or with no more than 1-2 tender crumbs.

Apple Cider Doughnuts With Cider Caramel Glaze Recipes

APPLE CIDER DOUGHNUTS WITH CIDER-CARAMEL GLAZE

A recipe for apple cider cake doughnuts with a caramel glaze.

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