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Glazed Apple Cider Doughnuts

 
One serving costs about $1.13

$1.13 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 gluten-free,gluten free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:7%

Spoonacular Score: 7%

 

Glazed Apple Cider Doughnuts is a gluten free morn meal. This recipe makes 18 servings with 160 calories, 2g of protein, and 9g of fat each. For 45 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up eggs, butter, buttermilk, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. Try Apple Cider Glazed and Maple Frosted Doughnuts, Glazed Cider Doughnuts, and Baked Apple Cinnamon Doughnuts with Apple Cider Glaze for similar recipes.

Ingredients

Servings:
1 cup
1 cup apple cider
apple cider
2 tsps
2 tsps baking powder
baking powder
1 tsp
1 tsp baking soda
baking soda
1 cup
1 cup balsamic glaze
balsamic glaze
1 Tbsp
1 Tbsp butter
butter
0.5 cup
0.5 cup buttermilk
buttermilk
1 cup
1 cup cinnamon sugar
cinnamon sugar
2 large
2 large eggs
eggs
1 cup
1 cup granulated sugar
granulated sugar
0.13 tsps
0.13 tsps ground cinnamon
ground cinnamon
0.13 tsps
0.13 tsps ground nutmeg
ground nutmeg
0.13 tsps
0.13 tsps salt
salt
some
some vegetable oil
vegetable oil
some
some toppings
toppings
1 cup apple cider
1 cup
apple cider
2 tsps baking powder
2 tsps
baking powder
1 tsp baking soda
1 tsp
baking soda
1 cup balsamic glaze
1 cup
balsamic glaze
1 Tbsp butter
1 Tbsp
butter
0.5 cup buttermilk
0.5 cup
buttermilk
1 cup cinnamon sugar
1 cup
cinnamon sugar
2 large eggs
2 large
eggs
1 cup granulated sugar
1 cup
granulated sugar
0.13 tsps ground cinnamon
0.13 tsps
ground cinnamon
0.13 tsps ground nutmeg
0.13 tsps
ground nutmeg
0.13 tsps salt
0.13 tsps
salt
some vegetable oil
some
vegetable oil
some toppings
some
toppings

Equipment

candy thermometer
candy thermometer
hand mixer
hand mixer
baking sheet
baking sheet
paper towels
paper towels
whisk
whisk
wax paper
wax paper
sauce pan
sauce pan
spatula
spatula
blender
blender
bowl
bowl
frying pan
frying pan
candy thermometer
candy thermometer
hand mixer
hand mixer
baking sheet
baking sheet
paper towels
paper towels
whisk
whisk
wax paper
wax paper
sauce pan
sauce pan
spatula
spatula
blender
blender
bowl
bowl
frying pan
frying pan


Instructions

  1. To Make the doughnuts: In a saucepan over medium heat, reduce the apple cider to about 1/4 cup, 20 to 30 minutes, stirring occasionally. Set aside.
  2. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
  3. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
  4. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick using more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, approximately 20 minutes. Remove the dough from the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.
  5. Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350F*. Line a plate with several layers of paper towels.
  6. While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.
  7. Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a few minutes after the doughnuts are fried and dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.07
Ingredient
1 cup apple cider
2 teaspoons baking powder
1 cup balsamic glaze
1 tablespoon butter
½ cups buttermilk
1 cup cinnamon sugar
2 larges eggs
1 cup granulated sugar
⅛ teaspoons ground cinnamon
⅛ teaspoons ground nutmeg
Price
$0.32
$0.06
$10.73
$0.12
$0.24
$6.86
$0.55
$0.28
$0.01
$0.02
$19.17

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
132k Calories
0.93g Protein
1g Total Fat
30g Carbs
0% Health Score
Limit These
Calories
132k
7%

Fat
1g
2%

  Saturated Fat
0.71g
4%

Carbohydrates
30g
10%

  Sugar
26g
29%

Cholesterol
23mg
8%

Sodium
98mg
4%

Get Enough Of These
Protein
0.93g
2%

Phosphorus
48mg
5%

Calcium
31mg
3%

Selenium
2µg
3%

Vitamin B2
0.04mg
3%

Potassium
75mg
2%

Vitamin D
0.21µg
1%

Vitamin B12
0.08µg
1%

Vitamin A
60IU
1%

Vitamin B5
0.12mg
1%

covered percent of daily need

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