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Thermometers — Accuracy is important in baking and cooking alike. Having a candy thermometer for deep frying or making toffee is essential. A digital probe thermometer can be used to make sure meat and poultry if cooked perfectly. Don’t leave things to chance when you can use science. Use your candy thermometer.When we first tested this recipe, we fried at 375° and the donuts turned very dark very quickly. (They were still delicious!) We had better luck with a temperature of 350°.
Use a pastry brush to lightly brush donuts on both sides with melted butter and then immediately dip on both sides in cinnamon/sugar mixture. Check the recipe notes for my instructions for making apple cider “donut holes” in a mini muffin pan. In a large bowl sift together flour, baking powder, baking soda, spices, and salt. Spray four 6-cavity donut pans with nonstick baking spray.
How to Make Apple Cider Doughnuts
Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.
Pour the cooled apple cider into freezer-safe containers in serving-size portions. Make sure to leave a little space at the top, as the liquid will expand as it freezes. They're cake donuts.Unlike our classic glazed donuts, this recipe doesn't involve any yeast. They're crumb is also more cake-like . While the dough is very simple to make, you can't fry it up right away.
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Shape the sides of the foil as best as possible with your fingers. Make sure to coat the foil with baking spray very well before adding the batter. These Eggless Apple Cider Donuts are soft, cakey, and deliciously spiced!
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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Stir in sugar, cinnamon, and allspice. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 2 hours. For best results, reduce the apple cider. If you simply add apple cider to the dough, the taste will be very faint, if it's even noticeable at all! Boiling down the apple cider concentrates the flavor.
Watch the deep-fry thermometer and regulate the heat source as needed. In a smaller bowl, whisk egg into melted butter and cooled and reduced cider. Whisk into dry ingredients until dough just comes together. Wrap in plastic wrap and refrigerate for one hour. Chill the dough and make the cinnamon sugar.
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.
Whisk butter and egg into cooled apple cider. Add dry ingredients to wet and stir until just combined. At their most essential, apple cider donuts are cake donuts with some form of cider in their batter for moisture and flavor.
These doughnuts always seem to taste best while you’re standing in an apple orchard with a steaming mug of apple cider or coffee. Transfer to the wire rack to drain for a few minutes. Toss warm donuts in the cinnamon sugar. These donuts are best if consumed within a few hours of frying. InstructionsMelt the butter in the water over medium-high heat.
Allow to cool for several minutes before removing to a cooling rack. One of my favorite “secret ingredients” this helps keep the donuts tender and soft, making them nearly melt in your mouth. Once cooled, wrap them up with plastic wrap and aluminum foil before freezing. Place in a freezer plastic bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave for just 2 – 5 seconds. To fill the donut pan cavities, use a piping/pastry bag.
Cue this shot glass, again coated in flour. This proved to be more difficult than I thought. The eight tablespoons, or one stick, of cold butter was definitelynotcold by the end, making it hard to grate it without my hands slipping around. I must've washed my hands three times during this process, just to make them less greasy.
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