Apple Cider Doughnuts

Ingredients

• 2 cups apple cider
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup light brown sugar
• 4 tablespoons unsalted butter, room temperature
• 2 large eggs
• 1/2 cup buttermilk
• 8 cups canola oil, for frying
• 1 cup granulated sugar, for coating
• 1 tablespoon ground cinnamon, for coating

Before you cook

• Pour the cider into a saucepan and boil it over medium heat until it reduces to a half cup, about 25 minutes.
• Cool the reduced cider completely.
• Bring the butter, eggs and buttermilk to room temperature.
• Stir the coating sugar and cinnamon together in a wide bowl.
• Line a sheet pan with parchment and cut squares for the shaped doughnuts.

Steps

1. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a bowl.
2. Beat the brown sugar and butter in a mixer until crumbly, about one minute.
3. Add the eggs one at a time and beat until the mixture looks smooth.
4. Whisk the cooled cider reduction into the buttermilk.
5. Add the dry ingredients in three additions, alternating with the cider buttermilk on low speed.
6. Stop mixing as soon as a soft, sticky dough forms.
7. Pat the dough into a half-inch slab on a floured, parchment-lined sheet.
8. Freeze the slab for 20 minutes to firm it up.
9. Cut rings with a floured three-inch doughnut cutter and set each on a parchment square.
10. Heat the oil in a heavy Dutch oven to 350 degrees Fahrenheit.
11. Lower two or three doughnuts into the oil by inverting the parchment.
12. Fry for about 90 seconds per side, until deep golden and cooked through.
13. Lift the doughnuts out with a spider and let them drain for 30 seconds.
14. Toss each warm doughnut in the cinnamon sugar until it is fully coated.
15. Fry and coat the remaining doughnuts, then serve them the same day.