APPLE CIDER DONUT MIX RECIPES

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SUNNY'S APPLE CIDER DONUT PUDDING RECIPE - FOOD NETWORK



Sunny's Apple Cider Donut Pudding Recipe - Food Network image

Provided by Sunny Anderson

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 15

8 apple cider, pumpkin spice or plain cake donuts, sliced in half horizontally
2/3 cup dried cranberries 
2 cups orange juice
8 tablespoons (1 stick) unsalted butter
1 cup chopped pecans 
1 tablespoon all-purpose flour 
1/2 teaspoon kosher salt 
Zest of 1 lemon plus 2 tablespoons lemon juice
1/3 cup plus 2 tablespoons dark brown sugar 
1/3 cup granulated sugar 
2 large egg yolks 
1/2 teaspoon pumpkin pie spice 
1/4 teaspoon vanilla extract 
1 cup heavy cream 
2 pints vanilla ice cream, for serving

Steps:

  • Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven.
  • Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside.
  • Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake.
  • In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice.
  • Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top.
  • Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.

APPLE CIDER (BAKED) DONUTS RECIPE | FOOD NETWORK



Apple Cider (Baked) Donuts Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 1 dozen

Number Of Ingredients 16

Nonstick baking spray, for the pans
1 1/2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon salt 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg 
Zest of 1 lemon 
1/3 cup apple cider concentrate (for more depth of flavor) or apple cider 
1/4 cup buttermilk 
1 teaspoon vanilla 
1 stick (4 ounces) unsalted butter, at room temperature 
1/2 cup brown sugar 
1/2 cup granulated sugar 
2 large eggs, at room temperature 
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar mixed with 1 teaspoon cinnamon 

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.

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