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While the doughnuts had been frying, I melted another stick of butter in one bowl, and combined cinnamon and sugar in another for the coating. After the doughnuts had cooled a bit, I dipped them in the butter bowl and then rolled them around in the cinnamon sugar, one by one. I added my one cup of cooled, reduced apple cider and 1/2 cup of cold milk to the mixture. Get your dutch oven ready and warning. Add about 3 inches of the peanut oil and set up your thermometer in the pan.
Alternatively, refrigerate the dough for about 1 hour. After the dough has rested, turn it out onto a floured surface and use your hands to press it into ½-inch thickness. Use a three-inch donut cutter (or Mason jar!) to cut into 3-inch rounds, reserving the holes. How sought after are these donuts? That same year, New Hampshire residents voted humble apple cider their favorite donut, beating out chocolate-frosted, glazed, and Cronuts. Apple cider doughnuts are best eaten right away.
How to Make Apple Cider Doughnuts
Shop the local produce stands, fruit markets or grocery store shelves. If you lean toward a sweet juice, use a ratio of three sweet to one tart, or for medium sweetness, use a "two sweet to one tart" ratio. If you intend to make hard cider, use all sweet apples.It takes about one third of a bushel to make one gallon of cider.
Nothing says autumn like a delicious glass of fresh apple cider. That crisp, tangy smell is a treat all its own, and aside from brilliant fall foliage, is one of the best treats of the season! But what if it's the dead of winter, and you have a desire for some fresh cider? This article will show you how to make fresh apple cider. See How to Make Hot Apple Cider for the heated version of cider. In a mixer, add the butter, the brown sugar, and ¼ cup of granulated sugar.
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You can speed this up by placing it in the refrigerator. If you prepared the apple cider in advance, simply store covered in the refrigerator. Add the dry ingredients into the wet ingredients; mix until evenly combined with no lumps. The batter will be smooth and pourable. These eggless baked donuts can be stored for 4 to 5 days in an airtight container.
Apple cider is an unfiltered, unsweetened, non-alcoholic beverage made from apples. It’s mostly available in the US and Canada. Do not use apple juice or apple sauce in place of cider as it does not have the same complex flavors and consistency that cider has. You can use store-bought or homemade apple cider. It’s mostly available in US and Canada. Using a metal spatula or skimmer, lower the about 3 to 4 donuts into the hot oil.
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I use a combo of granulated white sugar and light brown sugar in this apple cider donut recipe. Brown sugar is great for adding flavor and moisture, but too much would make them heavy and dense. For balance, we mix in granulated sugar as well. The end result is a tender, cake-like donut that practically melts in your mouth.
Cover the bowl and refrigerate 1 hour . Meanwhile, place the remaining 2 1/2 teaspoons ground cinnamon and 1 cup granulated sugar in a wide, shallow bowl or pie plate and stir to combine. A step-by-step guide to making warm, cinnamon sugar-dusted apple cider doughnuts at home. Should we all just agree that we really go apple picking for the warm cider doughnuts and freshly pressed apple cider?
The instructions were to bring the apple cider to a boil and and reduce it to one cup.
To ensure that your bucket is clean and ready for hard cider making, sterilize it. Pour a capful of bleach into the bucket, fill with water, and let it sit while you finish simmering your cider. Empty the water, then rinse the bucket thoroughly with cold water. The directions call for baking powder but none listed in the ingredients list. How much baking powder do I need? You should end up with 18 donuts.
You can mix tart and sweet apples to customize the taste of your cider, if you like. Wash the apples thoroughly, then cut them into quarters. Puree the apples in a food processor or blender until they have the consistency of applesauce. Squeeze the puree through a cheesecloth to extract as much liquid as possible, then serve your cider!
“It’s a perfect way of thinking you’re eating something healthy because there’s apples in it,” Grout says. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Generously flour a work surface, then transfer the dough onto it. Generously dust the top of the dough and a rolling pin with flour.
This batch was cakey and moist, and the cinnamon sugar stuck better as well. My family, aka my taste-testers, agreed this batch was better. I used my hands to combine the butter with the dry ingredients until it almost looked like sand. I don't think this was as "pebbly" as the recipe called for, but I had to give up when the butter was entirely saturated with the dry ingredients.
Welcome to Foodology Geek restaurant-inspired recipes & culinary science. Roxie, Thank you so much for catching that oversight. I've added the amount to the recipe card. Gah, the recipe calls for baking POWDER, not SODA. Cover bowl with plastic and refrigerate until dough is cold and firm, about 2 hours. Emily Saladinois a writer, editor, and recipe developer based in New York.
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