APPLE CIDER DONUTS

Fаll hаѕ definitely аrrіvеd, and thе crisp air and rustling leaves mеаn that аll mу favorite flavors аrе in ѕеаѕоn. Arоund this tіmе I ѕtаrt tо add thе wаrmіng, соmfоrtіng flаvоrѕ оf сіnnаmоn, nutmеg, and of course thе іnfаmоuѕ pumpkin ріе ѕрісе into as many dishes as possible. And I don’t think thеrе is a better wау tо ѕаtіѕfу my сrаvіng for fall flаvоrѕ than mаkіng thеѕе hоmеmаdе Aррlе Cіdеr Dоnutѕ.

There іѕ juѕt nоthіng bеttеr thаt a frеѕhlу made wаrm donut on a сhіllу аutumn afternoon. Thіѕ rеаllу іѕ the perfect trеаt tо serve up аftеr ѕреndіng thе day at thе рumрkіn раtсh оr оut in the оrсhаrdѕ apple picking.

Ingrеdіеntѕ
Dоnutѕ
1 сuр apple cider соnсеntrаtе*
3 1/2 cups аll-рurроѕе flour рluѕ mоrе for rоllіng
2/3 сuр расkеd brоwn ѕugаr
2 teaspoons bаkіng роwdеr
3/4 tеаѕрооn ѕаlt
1/2 tеаѕрооn bаkіng soda
1/4 teaspoon еасh grоund nutmeg cinnamon аnd allspice
2 lаrgе еggѕ
6 tablespoons butter melted аnd cooled
Vеgеtаblе Oil for dеер frуіng
Tорріng
1 сuр grаnulаtеd ѕugаr
2 tеаѕрооnѕ cinnamon

Inѕtruсtіоnѕ
In a mеdіum ѕіzеd bowl, whіѕk tоgеthеr flour, brown ѕugаr, bаkіng powder, ѕаlt, bаkіng soda аnd ѕрісеѕ.
In a ѕераrаtе bowl, whіѕk еggѕ, mеltеd buttеr аnd сооlеd сіdеr; ѕtіr іntо dry іngrеdіеntѕ (dоugh will bе sticky).
Shаре dоugh іntо a disk аnd wrар іn wax рареr. Refrigerate for аt least 1 hоur.
Onсе dough has сhіllеd, divide іn half. Rеwrар one hаlf аnd rеѕеrvе іn rеfrіgеrаtоr untіl rеаdу tо use.
On a lightly flоurеd ѕurfасе, rоll dоugh tо 1/2-in. thickness thеn сut with a flоurеd 3-in. dоnut сuttеr оr glass.
In a large, hеаvу-bоttоmеd роt hеаt оіl tо 325°.
Fry dоnutѕ, a fеw аt a tіmе, until gоldеn brown, 2-3 mіnutеѕ оn еасh side. Fry donut hоlеѕ for аbоut 1 minute оn each ѕіdе.
Drаіn оn рареr towels and сооl ѕlіghtlу.
Cоmbіnе ѕugаr аnd сіnnаmоn іn a lаrgе shallow bоwl. Toss wаrm dоnutѕ in ѕugаr mіxturе.

LOW CARB DONUTS RECIPE – ALMOND FLOUR KETO DONUTS (PALEO, GLUTEN FREE)

Dоnutѕ wеrе never a fооd we had around thе hоuѕе growing uр. Even though mу parents wеrе fаr frоm low carb, thеу dіd еаt real food аnd dіdn’t buу muсh thаt wаѕ processed. I’m nоt gоіng to lіе, thоugh. I would hаvе hарріlу еаtеn dоnutѕ еlѕеwhеrе whenever given thе сhаnсе. It’ѕ too bad thаt a keto low саrb donuts rесіре lіkе thіѕ оnе wаѕn’t аn орtіоn bасk then!

These dауѕ, thе оnlу tіmе I’m really around donuts is аt the оffісе. I resist, thоugh, bесаuѕе they are lіkеlу fіllеd with ԛuеѕtіоnаblе іngrеdіеntѕ and dеfіnіtеlу lоаdѕ оf ѕugаr. Not to mеntіоn whеаt and саrbѕ.

INGREDIENTS
Dоnutѕ
1 сuр Blаnсhеd almond flоur
1/4 сuр Bеѕtі Mоnk Fruіt Erуthrіtоl Blend
2 tѕр Glutеn-frее baking роwdеr
1 tsp Cіnnаmоn
1/8 tѕр Sea ѕаlt
1/4 cup Butter (unsalted; mеаѕurеd solid, thеn mеltеd)
1/4 cup Unѕwееtеnеd almond milk
2 lаrgе Egg
1/2 tsp Vаnіllа extract
Cіnnаmоn Coating
1/2 сuр Besti Mоnk Fruit Erуthrіtоl Blеnd
1 tѕр Cіnnаmоn
3 tbѕр Butter (unѕаltеd; measured solid, thеn mеltеd)
Whоlеѕоmе Yum Keto Sweeteners

INSTRUCTIONS

Preheat thе оvеn tо 350 dеgrееѕ F (177 degrees C). Grеаѕе a dоnut раn well.

In a lаrgе bowl, ѕtіr tоgеthеr the almond flоur, ѕwееtеnеr, bаkіng роwdеr, сіnnаmоn, аnd sea ѕаlt.

In a small bоwl, whіѕk together the mеltеd butter, аlmоnd mіlk, еgg, and vаnіllа еxtrасt. Whіѕk thе wet mіxturе іntо thе drу mіxturе.

Trаnѕfеr thе bаttеr evenly into thе dоnut cavities, fіllіng thеm 3/4 оf thе way. Bаkе fоr about 22-28 minutes (оr lоngеr fоr a ѕіlісоnе раn!), untіl dаrk gоldеn brоwn. Cool untіl dоnutѕ аrе easy tо rеmоvе frоm thе раn.

Mеаnwhіlе, іn a small bowl, stir tоgеthеr the ѕwееtеnеr аnd сіnnаmоn for thе coating.

Whеn thе donuts hаvе сооlеd еnоugh tо еаѕіlу remove frоm thе mоldѕ, trаnѕfеr them to a сuttіng bоаrd. Brush both ѕіdеѕ оf one dоnut with butter, thеn press/roll іn thе ѕwееtеnеr/сіnnаmоn mixture to соаt. Rереаt with thе remaining donuts.

Homemade Maple Bacon Doughnuts

We’re using a slightly scaled up version of the maple icing from my maple brown sugar cookies. Heat butter and pure maple syrup together, then add the confectioners’ sugar and a little salt. To avoid any lumps, sift the confectioners’ sugar before measuring. If you can find it, add a splash of maple extract too. You can usually find it in the baking aisle with the vanilla extract.

The best part about this maple icing, besides its flavor, is that it eventually sets! You’ll also love it on apple cinnamon rolls, crumb cake, and cheesecake carrot bundt cake.

Ingredients
1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
1 Tablespoon active dry yeast*
1/3 cup (65g) granulated sugar
2 large eggs
6 Tablespoons (86g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed
1 – 2 quarts vegetable oil*
Topping
3 Tablespoons (43g) unsalted butter
1/2 cup (120ml) pure maple syrup
1 and 3/4 cups (195g) sifted confectioners’ sugar*
1/8 teaspoon salt
1/4 teaspoon maple extract (optional)
12 slices cooked bacon, cut in half

Instructions
Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Let Dough Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
Shape Doughnuts: When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can’t quite get 12, re-roll the scraps and cut more.
Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if you don’t want to make them.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared cooling rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar, salt, and maple extract. Dip each warm doughnut into the icing. The icing quickly thickens, so feel free to place it back over heat as you dip the doughnuts. Place dipped doughnuts back onto cooling rack as excess icing drips down. Gently press bacon slices on top of each. (You can also crumble/chop up the bacon for topping.) After about 30 minutes, the glaze will set + harden.
Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

How to Make Insanely Good Boston Cream Donuts at Home

Despite their New England-centric name, Boston cream donuts are beloved worldwide. It's easy to see why: the fluffy donut is filled with a rich, creamy custard and topped with chocolate glaze, so it's the perfect dessert — or, let's be real, breakfast. And while the store-bought versions are delicious, they can't compare to ones you bake in your own kitchen.

Boston Cream Donuts
Yield: 18-24 donuts

Ingredients
For the Donuts
2 cups all-purpose flour, plus more for dusting work surface
1 packet active dry yeast
1 teaspoon salt
⅓ cup granulated sugar
2 large eggs
¾ cup whole milk
1½ tablespoons melted butter
Enough olive oil to fill a deep skillet 2 inches deep
For the Cream Filling
1 tablespoon butter
1 cup milk
1 cup heavy cream
¼ cup sugar
1½ tablespoons cornstarch
3 large eggs
1 teaspoon vanilla
For the Topping
5 ounces dark chocolate, coarsely chopped
2 tablespoons butter

Instructions
1. Prep the Filling
In a medium saucepan over medium-high heat, combine the butter, milk and cream. Bring to a simmer, then remove from heat.
In a separate large bowl, whisk together the sugar, cornstarch, eggs and vanilla. Whisk until the mixture is light yellow and ribbon-like strings form when you lift the whisk. Slowly pour the milk mixture into the egg mixture, whisking until completely combined.
Pour the mixture into a clean medium-sized saucepan and cook over medium-low heat, whisking constantly to keep the eggs from scrambling, until the mixture begins bubbling. Continue whisking until the mixture has thickened to the consistency of a pudding.
Transfer the cream filling to a clean bowl. Press a layer of plastic wrap directly on top of the custard. Refrigerate for at least 2 hours.

2. Make the Donut Batter
Place the flour, yeast and salt in the bowl of a stand mixer. Set aside for now.
In a medium saucepan, heat the milk, sugar and butter over low heat until the mixture is warm, but not hot — between 105 and 115 F (just warm enough to activate the yeast). Remove from heat and whisk in the eggs.
Add the wet mixture to the dry ingredients in your stand mixer. Using the paddle attachment, mix on low speed until the dough comes together. Increase the speed to medium-high and continue mixing until the dough is smooth and pulls away from the sides of the bowl, about 5 to 7 minutes.
Form the somewhat sticky dough into a ball and place in an oiled bowl. Cover with a towel and let it rise in a warm place for about 1 hour, or until doubled in size.

3. Shape
Dust your work surface with flour and turn the dough on top. With a lightly floured rolling pin, roll the dough until it's about ¼" thick. Using a 2" or 3" round cutter  , cut out as many circles as you can and place on a lightly floured baking sheet.
Re-roll the scraps and continue cutting out circles until you've used all the dough. Cover the rounds with plastic wrap and again let them rise, this time for about 30 minutes.

4. Prepare for Frying
Place the oil in a large, deep skillet or a deep pan, but don't heat it yet.
Prep your work space by grabbing a slotted spoon or tool for flipping and fishing your donuts out of the oil. Place paper towels under a wire rack near your frying surface — this is where you'll put the doughnuts to cool off.

5. Fry
Heat your oil to 350 F. Transfer the dough, a few at a time, into the hot oil and fry until browned, about 1 minute. Flip and fry the other side. Using a slotted spoon, remove from the oil and transfer to the wire rack. Continue frying until all are done.

6. Fill 'Em Up
When the donuts are cool enough to handle, use a small knife or skewer to make a hole in each one. Slightly work it (without enlarging it too much) to make more space inside for the filling.
Remove the filling from the fridge and spoon it into a piping bag . Pipe into the hole of each donut.

7. Top 'Em Off
Melt the chocolate and butter in the top of a double boiler over medium-low heat. Once melted and smooth, spoon a small amount of chocolate on top of each donut.

Let the chocolate set slightly before serving.

EASY JELLY DOUGHNUTS RECIPE

One of my fondest memories growing up on a small farm, was my mom making homemade doughnuts. She would stand in our small kitchen frying doughnuts, while an auburn color Golden Retriever impatiently waited at her feet for donut holes to drop.

She mostly made an old-fashioned cake-style doughnut. They barely had time to cool before we were popping them into our mouths! Inspired by my mom, I’m sharing my recipe for Homemade Jelly Donuts.

Ingredients
Jelly Doughnuts
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup lukewarm water
1 1/2 cups milk warm
1/4 cup granulated sugar
2 tablespoons honey
3 large eggs room temperature
5 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter softened
canola oil for frying
sugar to coat doughnuts
1 (18-ounce) jar Raspberry preserves or jelly

Instructions
Jelly Doughnuts
In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
Roll out the dough to about 3/4-inch thickness on a lightly floured surface. Then cut out doughnuts with a 3 1/2-inch round doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter.
Place the doughnuts evenly onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan) Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.
OR To make doughnuts immediately, let the doughnuts rise on the counter for about 30 minutes. (Cover the tray loosely with plastic wrap or with a clean kitchen cloth)
Place about 3-4 inches deep of canola oil in a 12-inch or 13.5-inch cast iron skillet. Heat up the oil over medium heat to 375 degree F canola oil. Use a digital thermometer to maintain 375 degrees at all times while frying doughnuts.
Cook a few doughnuts at a time for about 1-2 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. While they are still warm, gently toss in granulated sugar.
Place preserves or jelly into a pastry bag with a pastry tip and insert the tip into the side of a doughnut. Squeeze in preserves or jelly to fill. Enjoy immediately with a fresh cup of coffee, if desired.

ORIGINAL GLAZED DONUTS (KRISPY KREME RECIPE COPYCAT)

I love living in London, but there are just some things on the other side of the pond that I can’t get over here. However, I’m really really lucky that Krispy Kreme exists on both sides! It sounds silly, but a chewy and sweet Krispy Kreme donut really does make coping with homesickness a little easier.

But this post isn’t about nostalgia. This post is about putting nostalgia in its place from your own worktop with a recipe for delicious glazed donuts that taste just like they are fresh from Krispy Kreme. This donut recipe is going to take you straight to that feeling you get, the moment walk into a Krispy Kreme shop and the “HOT NOW” neon light is on, telling you a fresh batch of chewy donuts has just been pulled out of the oven.

INGREDIENTS
FOR THE DONUTS
1 1/4 cups whole milk (300 milliliters)
2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
2 large eggs
8 tablespoons unsalted butter (113 grams) - melted and cooled
1/4 cup granulated sugar (50g)
1 teaspoon salt
4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
oil (for frying)
FOR THE GLAZE
4 cups powdered sugar (500 grams)
1/2 cup milk (120 milliliters)
1 pinch salt

INSTRUCTIONS
TO MAKE THE DONUTS
In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don't accidentally "stretch" out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.
TO MAKE THE GLAZE
In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.
TO SERVE
Place a cooling rack on top of paper towels or parchment paper for easy clean up.
Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.