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Grease mini donut pans and set aside. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg. In another bowl, whisk together milk, eggs, 2 TB melted butter, vanilla extract, and grated apple - we use the largest holes of the box grater. Then squeeze out as much juice as you can.
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Step 7. Dip the donuts in vanilla glaze. Stir together the powdered sugar and orange juice. Dip the tops of the donuts in the glaze and let set. Step 8. Decorate with sprinkles. Spoon the rest of the glaze into a ziplock bag and cut one corner off. Drizzle over one side of a few donuts and add sprinkles and sugar.
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I always go here for a green juice when I'm feeling the need to be healthy. And something about the sausage egg and cheese jalapeño bagel is so good! Definitely worth the small parking lot! Baker Mix dozen (14 Donuts mix) Useful. Funny. Cool. May 15, 2020 Previous review.
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Instructions. Heat the apple cider in a large saucepan over medium high heat until reduced to ⅓ cup, should take about 10 minutes. Cream the butter: In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together the sugar and the butter until mixture is pale, about 3 minutes.
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For complete nutritional information about all of your favorite Winchell's Donut House products, click the button to view our Nutritional Information Guide. For visually impaired guests, please call: 866-693-6688. Learn More. Fresh Juice - Orange, 16 oz; Fresh Juice - Orange, 20 oz; Fresh Juice - Orange/Carrot Mix, 16 oz; Fresh Juice.
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Browse our selection of layered and craft doughnuts, specialty coffee, juice, kombucha, kitchen items, and milkshakes.Doughnuts, Coffee, and Breakfast
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Make the Doughnut Dough. Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients, except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the 'dough' setting.
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Step 1. Preheat oven to 350 degrees F (180 degrees C). Grease a donut pan. Step 2. Whisk the All-Purpose Flour (1 cup) , Salt (1/4 tsp) and Baking Powder (1 tsp) into a bowl. Step 3. In another bowl, cream the Unsalted Butter (1/4 cup) , zest from the Orange (1) and Granulated Sugar (1/2 cup) until light and fluffy.
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Instructions. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking powder, baking soda, poppy seeds, and salt together in a medium bowl. Set aside. Whisk the melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice, and zest until completely combined.
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Set aside. 2. In a medium bowl, rub together the granulated sugar and orange zest until it looks like wet sand. Then whisk in the buttermilk, orange juice, melted butter, eggs and vanilla extract until smooth and well combined. 3. Fold the dry ingredients into the wet ingredients until just combined. 4.
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Stir only until completely combined. STEP 3: Fill donut cavities and bake. Grease donut pans well with butter or olive oil and dust with flour. Spoon or pipe the batter 3/4 full into donut pans. Bake at 350 10-12 minutes, until a toothpick comes out clean when inserted in a donut. STEP 4: Allow donuts to cool.
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Coffee-Glazed Doughnuts. Here, yeast doughnuts with a touch of cinnamon sugar get an extra jolt of flavor from a sweet espresso glaze made with espresso powder, light corn syrup, vanilla extract.
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Excludes specialty donuts and fancies. Price and participation may vary. Limited time offer. Terms apply. DUNKIN' CLASSICS & NEW FAVORITES. Our menu is full of great-tasting items that will get you going and keep you running throughout your busy day. Plus, they're always made to order—just the way you like.
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Making apple cider donuts is pretty easy. Mix butter, brown sugar, white sugar, vanilla, spices, baking soda, baking powder and salt in a bowl until it's light and fluffy. Then mix in the eggs, one at a time. Add about half the flour, then the apple butter. Repeat with most of remaining flour, then apple juice concentrate and buttermilk, then.
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Bring to medium heat, between 335°F (168°C) -350°F (177°C). In a large mixing bowl, add yogurt and zest (and lemon curd if using). Stir until evenly mixed. Add in 1/2 cup of self-rising flour. Do not add the full 3/4 cup amount. Stir it into the yogurt until a thick dough forms. The dough should be a little sticky.
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In a separate bowl, combine the cooled apple cider, eggs, and melted butter.Gradually add the wet mixture to the dry ingredients, forming a sticky dough. Cover the dough and chill it in the refrigerator for at least 1 hour. Roll out the chilled dough on a floured surface to a ½-inch thickness.