Best 9 Apple Donuts Recipes

APPLE CIDER (BAKED) DONUTS

Steps:

• Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
• In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
• In a liquid measure cup, combine the cider, buttermilk and vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
• Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
• With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
• Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
• Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.

BAKED APPLE CIDER DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
• Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
• Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
• Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
• Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
• Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
• If desired, while still slightly warm, brush the donuts lightly with remaining melted butter. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.

APPLE DONUTS

Steps:

• Slice the top and bottom from each apple and discard. Slice the apples into 1/2-inch circles. Use a biscuit cutter or small melon baller to cut a hole in the center of each to make a "donut."
• Put the chocolate-hazelnut spread and peanut butter in separate pastry bags (or put in separate ziptop bags and snip off a corner).
• Top the apple rings with either the chocolate-hazelnut spread, peanut butter or yogurt. (Pipe the chocolate-hazelnut spread or peanut butter, then spread carefully with a knife or offset spatula; spread the yogurt with a spoon.) Garnish each with a variety of the toppings.

APPLE CIDER DONUTS

Steps:

• 1. Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
• 2. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.
• 3. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.
• 4. Add to liquid ingredients; mix just enough to combine. Transfer dough to lightly floured board and pat to 1/2-inch thickness.
• 5. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.
• 6. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes.
• 7. Remove to paper towels with slotted spoon.
• 8. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.

APPLE BUTTER WAFFLE DONUTS

Steps:

• Preheat your waffle iron.
• In a large mixing bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
• In a medium bowl whisk together milk, apple butter, maple syrup, melted butter, and eggs.
• Pour the liquid mixture into the flour mixture and stir to combine. If the batter seems too thick, thin it out with more milk until the desired consistency.
• Cook your waffles according to the manufacturer's directions for your waffle maker, and let them cool. (Mini waffles will cook faster than full sized.)
• Prepare the glaze. In a large bowl whisk together powdered sugar, 4 Tablespoons of milk and vanilla. The glaze will be think but not as thick as frosting. If it appears too think, thin it out with more milk. Set aside.
• Fill a high-sided pan with 2 inches of vegetable oil. Bring the oil to 365 degrees F. Once the oil is hot, add in about 4 waffles at a time and fry for 5 seconds on each side. (They should just crisp and turn a dark golden brown color.)
• Continue until all of the waffles are fried.
• Dip waffles one at a time into the glaze and let them cool on a rack in a rimmed baking sheet to harden. Serve the same day as making.

APPLE CIDER CAKE DONUTS

Steps:

• Preheat your oven 400 deg.
• Coat molds with cooking spray.
• In a bowl, blend together first 5 ingredients.
• In another bowl, combine remaining ingredients and add dry ingredients. Stir until just blended.
• Put 1/4 Cup dough into each of the four molds.
• Bake 12 minutes.
• Cool slightly and remove.
• Clean and spray molds again and use the other half of the dough.
• Bake 12 minutes.
• Cool slightly and enjoy with coffee.

APPLE CIDER DONUTS

Steps:

• Bring 1 cup apple cider to a boil in a small saucepan; boil until reduced to 1/4 cup, 20 to 30 minutes. Cool.
• Beat butter in a bowl with an electric mixer until creamy, 1 to 2 minutes. Add 1 cup white sugar and beat until light and fluffy, 2 to 3 minutes.
• Beat eggs, 1 at a time, into butter mixture until completely incorporated. Mix buttermilk and reduced cider into butter mixture.
• Whisk 3 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg together in bowl. Add flour mixture to buttermilk mixture; stir until dough is just combined.
• Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour. Turn dough over onto a baking sheet and sprinkle with flour.
• Roll dough to 1/2-inch thickness, sprinkling with more flour as necessary. Transfer dough on the baking sheet to the freezer until slightly hardened, about 20 minutes.
• Cut cold dough using a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps. Transfer cut doughnuts and doughnut holes to a second, slightly floured, baking sheet. Refrigerate doughnuts for 20 to 30 minutes.
• Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag. Whisk 1 cup confectioners' sugar and 2 tablespoons apple cider together in another bowl. Whisk 1 1/4 cups confectioners' sugar, maple syrup, and vanilla extract together in a third bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked through, about 1 minute per side. Set cooked doughnuts on paper towels to drain.
• Shake warm doughnuts in the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts.

QUICK GLAZE FOR APPLE SLICES, CAKE OR DONUTS

Steps:

• 1. Combine the powdered sugar, and 1-2 tablespoons of milk to begin with,then stir to blend, add more milk as needed to reach the desired drizzle consistency.
• 2. Spread over desired dessert, allow to set for a few minutes then slice or cut and serve.

BROWN SUGAR APPLE CIDER DONUTS

Steps:

• In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• In large bowl, beat eggs on medium speed until foamy, about 3 minutes. Gradually add brown sugar, crumbling with hands. Beat until smooth. Mix in cider and melted butter. Add flour mixture and stir with wooden spoon until combined.
• On sheet of plastic wrap, with floured hands, pat dough into 1 3/4-inch thick disk (about 9-inch round); wrap with plastic. Refrigeraterate at lease 2 hours or overnight.
• After dough has chilled, heat 8 cups of oil in a 3 1/2-quart heavy duty saucepan over medium -high heat until it registers 365 on deep fat frying thermometer.(Carfully heat oil to 365, using deep fat frying thermometer. Be sure that tip of thermometer is not resting on bottom of pot). While oil is heating, on lightly floured surface, roll out dough to 1/2-inch thickness. Cut into round donuts with donut cutter, or use 2 3/4-inch round cutter for the centers. You may also cut the dough into 3 1/12-inch x 1 1/2-inch strips. Set aside. Place confecners's sugar in medium bowl.
• Using a slotted spoon carefully slip the donuts, sticks and donut holes, 3 or 4 at a time, into the hot oil. Fry until golden about 1 minute, turning once, about 2-3 minutes per batch. Drain donutson paper towel, then transfer still warm donuts to confectioners' sugar and roll to cover. Serve warm.