Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

cider doughnuts

(1 RATING)
44 Pinches
Den711 avatar
Lynnfield, MA
Updated on Oct 8, 2011

My favorite doughnuts:)

prep time 20 Min
cook time 10 Min
method ---
yield 6 serving(s)

Ingredients

  • 2 tablespoons soft butter
  • 2 tablespoons vegetable oil
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons boiled cider or thawed frozen apple juice concentrate
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 cup hi-maize natural fiber
  • 1 cup flour
  • 1/2 cup milk
  • 3 tablespoons boiled cider or thawed frozen apple juice concentrate
  • 1 1/2 cups sugar
  • 2 tablespoons corn syrup or honey
  • 1/4 cup water
  • *IF YOU USE APPLE JUICE CONCENTRATE, ADD 1 TSP. LEMON JUICE; THE CONCENTRATE ISN'T NEARLY AS FLAVORFUL AS BOILED CIDER.

How To Make cider doughnuts

  • Step 1
    To make the doughnuts: Preheat the oven to 400 F. Grease a standard doughnut pan. Beat the butter, oil, sugar, salt and spices. Whisk together the baking powder, baking soda, hi- maize, and flour. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour. Spoon the batter into the pan, smoothing the tops. Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into one cones out clean. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool. To make the glaze: place all the glaze into a saucepan. Cook over medium heat, stirring frequently, until the sugar is dissolved. Bring the mixture to a boil, cover the pan, and boil for 3 minutes. Remove the cover and boil for a few more minutes, until the syrup reaches soft ball stage, 240 F on an instant- read thermometer. Remove from the heat, and cool slightly. Carefully dip the doughnuts in the warm syrup; reheat the syrup if it's thickened too much. If you dunk them completely, place them on a piece of greased parchment paper or waxed paper, to set. If you dip just the tops, place them on a rack. Top immediately with chopped nuts or sprinkles, if desired. Note: any extra syrup will hold for up to a week, covered, in the refrigerator. Yield: 6 doughnuts
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes