This recipe makes about 18 doughnuts
Ingredients:
5 Tbsp unsalted butter at room temperature
1 Cup sugar
2 eggs
1/2 Cup buttermilk
1 tsp vanilla
3 1/2 Cups unbleached flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg (fresh grated is best)
1 1/2 tsp cinnamon
1 tsp salt
Cooking oil for frying
Directions:
Bring the apple cider to a boil in a small saucepan.
Simmer for about 20-30 minutes until it is reduced down to 1/3 Cup.
Set aside to cool.
Using a stand mixer, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well, after each egg.
Stir in the buttermilk, vanilla and the reduced 1/3 Cup of cider, using low speed, until combined.
Combine the flour, baking powder, soda, nutmeg, cinnamon and salt, in a medium bowl.
Whisk to combine.
Add to the wet ingredients and stir just until combined.
Line two cookie sheets with parchment paper and sprinkle with flour.
Place the dough on one cookie sheet and flatten it out with you hands until it is about 1/2 to 3/4 inch thick.
Transfer this cookie sheet, with the dough, to a freezer for about 15 minutes.
The dough will firm up so that cutting the doughnuts will be easier.
This is a soft dough.
Cut the doughnuts, using a 2 1/2 inch doughnut cutter.
You should get about 18 doughnuts and 18 holes.
Place the doughnuts on the second baking sheet and return to the freezer for about 10 minutes to firm up again.
Heat 3 inches of vegetable oil in a deep pan to 350°.
Carefully add doughnuts to the hot oil, do not crowd them.
Fry for about 1 minute per side or until golden brown.
Remove from oil and let cool for a minute.
Dip into glaze or cinnamon sugar.
Repeat until all doughnuts and doughnut holes are cooked.
Glaze – 1 Cup sifted powdered sugar and 2 Tbsp apple cider
Cinnamon Sugar – 1 1/2 Cups granulated sugar, mixed with 3 Tbsp cinnamon.
