- 1 cup apple cider
- 1 cup sugar
- 1/4 cup of butter (softened)
- 2 large eggs
- 1/2 cup buttermilk
- 3 1/2 cups unbleached white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- oil for frying
- 1 cup cinnamon-sugar for coating fried doughnuts
- Boil cider until it reduces to 1/4 cup, allow it to cool completely. Mix 3 1/2 cups flour, baking powder, baking soda, cinnamon, salt and nutmeg in a bowl. Set aside.
- In the bowl of a stand mixer, cream butter and sugar. Add eggs, and mix until blended. Add buttermilk and reduced cider, blend until incorporated. Add flour mixture gradually, until just incorporated.
- Turn dough out on a well floured board, knead it a few times to make sure ingredients are well-mixed. (The dough to me looked just like sugar cookie dough) Pat or roll into a 1/2 inch thick circle. Using a 3″ round cutter (or doughnut cutter), cut as many circles as you can. Cut smaller hole in center. Set aside centers to make doughnut holes, or collect them along with dough around the larger circles, form a ball, flatten to 1/2 inch and repeat the cutting of doughnuts (This is what I did and I got like 17 doughnuts).
- Heat appox 3 inches of oil in a high-sided pan or Dutch oven. When oil is hot, place as many doughnuts/holes as will fit into pan without crowding them. Allow the doughnuts to brown, then turn them over and brown the other side. Turn carefully, these babies are delicate. Remove them from the oil and set them on a paper towel.
- When all of the doughnuts are fried, coat them in the cinnamon sugar mixture and serve. Doughnuts are best eaten the day they are made.