Apple Cider Doughnuts Recipe

How to make it

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• Make the doughnuts:
• In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes.
• Set aside to cool.
• Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg.
• Set aside.
• 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.
• 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.
• Use more flour if the dough is still wet.
• Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.
• Pull the dough out of 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. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
• 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 350 degrees.
• Have ready a plate lined with several thicknesses of paper towels.
• Make your toppings (if using): 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.
• Fry and top the doughnuts:
• 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 minute after the doughnuts are fried.
• Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.
• Note: yield depend on size of cutter, plus you will have just as many doughnut holes to fry, these were made with 3 1/2 inch cutter