Ashleys Apple Cider Doughnuts

A wonderful recipe for autumn.

INGRIDIENT

DIRECTION

Step: 1

Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.

Step: 2

Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.

Step: 3

Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.

Step: 4

Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.

Step: 5

Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step: 6

Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.

Step: 7

Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

NUTRITION FACT

Per Serving: 333 calories; protein 5.2g; carbohydrates 58.9g; fat 8.8g; cholesterol 41.6mg; sodium 336.1mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

stew
(Big as a) Cathead Biscuits Author : Susan Gamble
stew
3-Ingredient Lemon Scones Author : purplepiscean
stew
40-Minute Dinner Rolls Author : ShadowBolt
stew
4H Banana Bread Author : Pat Heldenbrand