Cider Doughnuts
"These cake-type doughnuts are a traditional New England harvest treat — apple-y, tangy, and delicious. Our version is baked, not fried; but don't worry, you'll never miss the extra fat! The shiny cider glaze on top is both tasty, and pretty...."
INGREDIENTS
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1 2 tablespoons soft butter
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1 2 tablespoons vegetable oil
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1 1/4 cup sugar
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1 1/2 teaspoon salt
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1 1 teaspoon Vietnamese cinnamon
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1 1/8 teaspoon ground nutmeg
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1 2 tablespoons boiled cider or thawed frozen apple juice concentrate
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1 1 large egg
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1 1 teaspoon baking powder
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1 1/8 teaspoon baking soda
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1 1/4 cup Hi-maize Fiber
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1 1 cup King Arthur Unbleached All-Purpose Flour
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1 1/2 cup milk
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1 3 tablespoons boiled cider or thawed frozen apple juice concentrate*
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1 1 1/2 cups sugar
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1 2 tablespoons corn syrup or honey
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1 1/4 cup water
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1 *If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.
•
1 2 tablespoons soft butter
•
1 2 tablespoons vegetable oil
•
1 1/4 cup sugar
•
1 1/2 teaspoon salt
•
1 1 teaspoon Vietnamese cinnamon
•
1 1/8 teaspoon ground nutmeg
•
1 2 tablespoons boiled cider or thawed frozen apple juice concentrate
•
1 1 large egg
•
1 1 teaspoon baking powder
•
1 1/8 teaspoon baking soda
•
1 1/4 cup Hi-maize Fiber
•
1 1 cup King Arthur Unbleached All-Purpose Flour
•
1 1/2 cup milk
•
1 3 tablespoons boiled cider or thawed frozen apple juice concentrate*
•
1 1 1/2 cups sugar
•
1 2 tablespoons corn syrup or honey
•
1 1/4 cup water
•
1 *If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.
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