Glazed Apple Cider Doughnuts Recipes

Steps:

• In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the eggs and cider. Stir in the melted butter.
• Make a well in the flour mixture and stir in the wet ingredients.
• Turn the soft dough onto a lightly floured surface and pat it into a 1/2-inch-high-round.
• Heat 3 inches of vegetable oil in a deep pot over medium heat.
• Use a doughnut cutter to make the donoughts.
• Use a spatula to carefully lower a doughnut into the hot oil. You can cook several at once, just don't crowd them.
• Once the doughnuts rise to the surface and begin to brown, flip them with the spatula.
• Remove after 2 to 3 minutes, or when the doughnuts are golden brown.
• Drain on paper towels.
• To make the glaze, stir together the confectioners' sugar and the cider (or milk) and spoon the mixture over the doughnuts.

Steps:

• For the topping: Preheat the oven to 325 degrees F.
• Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside.
• For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
• Put the confectioners' sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.
• To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set.
• Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
• While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
• Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
• Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
• While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

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.

Steps:

• To make Doughnuts: Preheat oven to 375 degrees F.
• Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
• Sprinkle with sugar, shaking out excess.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
• In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
• Add dry ingredients and stir just until moistened.
• Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
• Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
• Loosen edges and turn the cakes out onto a rack to cool.
• Clean the mini-Bundt pan, then re-coat it with oil and sugar.
• Repeat with the remaining batter.
• To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
• Gradually whisk in enough maple syrup to make a coating consistency.
• Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.