Vermont Apple Cider Doughnuts Recipes

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:

• 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.

Steps:

• Boil cider in small sauce pan until cider is reduced to 1/4 cup, 8-10 minutes, let cool.
• In a large bowl, beat sugar with solid shortening until smooth.
• Mix in eggs, then add buttermilk and cooled cider.
• In a medium sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to wet ingedients and mix well.
• Transfer dough to a lightly floured board and pat to 1/2 inch thickness.
• Cut with a 3 inch donut cutter; re roll the excess donut holes and put scraps back into the dough.
• Refrigerate formed donuts on baking sheets with wax or parchment paper for 20 minutes to help firm dough for frying.
• Add enough oil or shortening to fill a deep (3 inch) inch pan; heat to 375 degrees or until oil is bubbling.
• Fry several donuts at a time, turning until browned and cooked through, about 4 minutes.
• Place on paper towel covered dishes for draining and cooling.
• Shake donuts in plastic zip top bags with cinnamon and sugar, and place on wire rack to continue cooling.