Claire Saffitz Makes Apple Cider Donuts | Dessert Person
Claire Saffitz Makes Apple Cider Donuts | Dessert Person
Apple Cider Doughnuts, that stalwart of autumn and a harbinger of the holidays, are often oily, lacking in apple flavor, and disappointingly stale. But it’s not their fault! Turns out doughnuts are better made at home so they can be eaten fresh, and as long as you follow Claire’s tips for a successful cake doughnut, you can enjoy this perfect taste of fall! Follow along.
#ClaireSaffitz #AppleCiderDonuts #Donuts
Ingredients:
2 cups cider -- boiled down to ½ cup
½ cup apple butter
½ cup sour cream
2 teaspoons vanilla extract
3½ cups all-purpose flour
1 teaspoon kosher salt
2½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs, at room temperature
½ cup granulated sugar
¼ cup light brown sugar
4 tablespoons unsalted butter, melted and cooled
Cinnamon sugar and oil, for assembling
Video Breakdown:
0:00 Start
0:12 Intro to Apple Cider Donuts
0:45 Dessert Person Jingle
1:04 Claire's Opinion on Apple Cider Donuts
2:04 Ingredients & Special Equipment
3:25 Mix Wet & Dry Ingredients
7:45 Incorporate Ingredients
12:19 Cut out Donuts
15:29 How To Fry Donuts
19:05 Claire Tries The Best Apple Cider Donut
20:43 Check Out Spud's New Trick
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Vlog Material: Claire Saffitz
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Apple Cider Donuts
Perfectly spiced and beautifully tender, these Apple Cider Donuts are about to be your latest and greatest fall snack, and yes I know the competition is stacked. Full of warm cinnamon, freshly ground nutmeg, tangy apple cider, and with a heavenly chew, these donuts are buzz worthy.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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INGREDIENTS
1 cup apple cider
1 cup granulated sugar
5 tbsp butter unsalted, softened at room temperature
2 large eggs
3 1/2 cups all-purpose flour
1 tsp salt
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon ground
1/2 tsp nutmeg freshly grated
1/2 cup buttermilk
1 tbsp vanilla extract
vegetable oil for frying
⭐️EQUIPMENT YOU'LL NEED - products used in video (AFFILIATE):
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►Glass Mixing Bowl Set (3 piece) -
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►3-inch Donut Cutter -
►6 Quart Dutch Oven -
►Deep Fry Stainless Steel Thermometer -
►Classic Wooden Rolling Pin -
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#jocooks #applecider #donuts
Old Fashioned Apple Cider Doughnuts
Ready for a fun baking project this fall? These doughnuts are a sweet and delicious blend of cider, fall spices, and a cinnamon sugar coating. Here's how to make them:
INGREDIENTS:
Dough
2 eggs
4 tablespoons boiled cider
1/2 cup milk
1/2 cup sugar
4 teaspoons yeast
3 1/4 cups flour
3/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon allspice
Cinnamon Sugar:
3/4 cup white sugar
1 teaspoon cinnamon
INSTRUCTIONS:
1. Combine all dough ingredients in stand mixer or bread machine on the dough cycle. If dough is too wet to form ball, add more flour a bit at a time. Knead until smooth or atllow bread machine to complete its cycle.
2. (Skip this step if using bread machine, it will do this for you.) Turn dough out into oiled bowl and cover. Allow to rise in a warm place one hour or until doubled in bulk.
3. Stretch dough into approximately 10 x 12 rectangle. Cover and allow to rest 10 minutes
4. Flour work surface and rolling pin. Roll dough out into rectangle about 1/2 inch thick.
5. Using doughnut cutter or two round biscuit cutters, cut into doughnut shape. Cut as close together as possible to avoid wasting dough.
6. Place on parchment paper squares, cover, at let rise at least 60 minutes, until very puffy.
7. Heat 3-4 inches of oil to 330-340 degrees and fry 2 minutes per side. Drain and coat in cinnamon sugar
NOTES:
Can also be topped with glaze of 1 tablespoon boiled apple cider, 1 cup powdered sugar, and dash of milk
Best eaten the day they are made
Want to print out this apple cider doughnut recipe?
Get it here: ⬇️
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Hi there and welcome to my channel, Heart’s Content Farmhouse. I post one new country-style recipe every week with a step by step video.
I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies. Learning to bake changed my life and it’s a skill anyone can learn. I want to guide you through your baking journey!
You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious. My recipes are tried and true, and they are tested multiple times.
You can find a printable version of all my recipes, (as well as printables and other goodies) on my blog, heartscontentfarmhouse.com
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Martha Stewart’s Apple Cider Doughnut Cake | Martha Bakes Recipes
Martha Stewart shares her recipe for an apple cider doughnut cake, a take on the tasty apple cider doughnuts you’ve seen at farmer’s markets or fall harvest festivals but in cake form! Using apple sauce, apple cider, and olive oil instead of butter, this cake is full of flavor, nutrients, and fiber. Made complete with a beautiful sugar and cinnamon sprinkle on top, this dessert is the perfect sweet treat for getting into the autumn season.
Apple Cider Doughnut Cake (Full Recipe):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 8 Episode 2.
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Martha Stewart’s Apple Cider Doughnut Cake | Martha Bakes Recipes
Apple Cider + Donuts = ???? #shorts
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These Donuts Taste Like Apple Cider
With a concentrated apple reduction and spiced sugar coating, this apple cider donut recipe packs all the flavors of fall in one tender bite. These donuts come together easily with just a few ingredients--no yeast or frying required!
Recipe:
Ingredients
For Donuts
2 ¼ cups apple cider (530ml)
2 cups all-purpose flour (250g)
¼ cup granulated sugar (50g)
¼ cup light brown sugar (50g)
1 Tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon allspice (optional, but brings out the apple cider flavor!)
1 large egg
½ teaspoon vanilla extract
3 Tablespoons unsalted butter, melted
For Topping
½ cup granulated sugar (50g)
1 teaspoon ground cinnamon
3 Tablespoons salted butter, melted
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Instructions
00:00 Introduction
For Donuts
00:29 Preheat oven to 350F (175C) and lightly grease a 12-count donut pan with baking spray. Set aside.
00:38 Pour apple cider into a medium-sized saucepan and cook over medium heat until the liquid has been reduced to just ¾ cup (175ml). You will need to keep a liquid measuring cup handy and pour the cider back into the measuring cup to be sure it has reduced enough. How long this takes will vary depending on your particular stovetop, for me it usually takes about 10 minutes.
01:22 Allow apple cider to cool completely before proceeding. You can speed this up by placing it in the refrigerator. If you prepared the apple cider in advance, simply store covered in the refrigerator.
01:35 In a large bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well-combined.
02:04 In a separate bowl (I like to use a large measuring cup), whisk together reduced apple cider, egg, and vanilla extract. Stir in melted butter (this will separate from the cider, that’s fine).
02:29 Pour liquid ingredients into dry ingredients and use a spatula to gently stir everything together until just combined (don’t over-mix or your donuts will be dense and dry).
02:47 Spoon or pipe batter evenly into prepared donut pan (I like to pour the batter into a large piping bag or large Ziploc bag and then just snip off one corner for easy piping).
03:29 Transfer to 350F (175C) oven and bake for 9-10 minutes or until a toothpick inserted in the thickest part of the donut comes out clean or with a few moist crumbs.
03:46 Allow donuts to cool in the pan for 5 minutes then carefully remove to a cooling rack.
Topping
03:59 Whisk together granulated sugar and cinnamon in a shallow dish and set aside.
04:16 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.
04:54 Serve warm! Donuts will keep in an airtight container for up to two days but are hands-down best served warm.
Notes
Making without a donut pan
MINI MUFFIN TIN: BAKE ON 350F GREASE MUFFIN TIN WITH BAKING SPRAY, FILL ¾ FULL, makes 24 mini muffins/”donut holes”, you may have a bit additional batter. Bake 8-10 minutes. Melt 4 Tbsp butter instead, same amount of topping.
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