Apple Cider Doughnuts

Serves 12 · 40 min prep · 20 min cook

Ingredients

• 2 cups apple cider
• 3 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 4 tbsp unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup buttermilk
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 2 quarts vegetable oil, for frying
• 1 cup granulated sugar, for coating
• 1 1/2 tsp ground cinnamon, for coating

Instructions

1. 1Pour the apple cider into a wide saucepan and simmer over medium heat, stirring now and then, until it reduces to a thick, syrupy half-cup, 20 to 25 minutes. Cool completely to room temperature.
2. 2In a large bowl whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly blended.
3. 3In a second bowl whisk the granulated sugar, brown sugar, melted butter, eggs, buttermilk, cooled reduced cider, and vanilla until smooth and glossy.
4. 4Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until a soft, slightly sticky dough forms—stop as soon as no dry flour remains.
5. 5Cover the bowl and chill the dough 30 to 45 minutes so it firms enough to roll without sticking.
6. 6On a well-floured board, pat or roll the dough to a generous 1/2-inch thickness. Cut rings with a 3-inch doughnut cutter (or a 3-inch and 1-inch biscuit cutter), flouring the cutters between cuts. Gather scraps once, re-roll gently, and cut again.
7. 7Line a baking sheet with parchment and dust lightly with flour. Transfer cut doughnuts and holes to the sheet and let them rest 10 minutes while the oil heats.
8. 8Pour the vegetable oil into a heavy 4- to 5-quart Dutch oven or deep skillet to a depth of about 2 inches. Heat over medium to 350°F, checking with a deep-fry or candy thermometer.
9. 9Stir the coating sugar and coating cinnamon together in a wide shallow bowl and set beside the stove with a wire rack over a second sheet pan.
10. 10Fry 2 or 3 doughnuts at a time, slipping them in gently. Cook 60 to 90 seconds per side until deep golden brown and puffed, adjusting heat to keep the oil near 350°F. Fry the holes 45 to 60 seconds total, turning once.
11. 11Lift doughnuts with a spider or slotted spoon, drain briefly over the oil, then toss while still hot in the cinnamon sugar until fully coated. Set on the rack.
12. 12Let the finished doughnuts rest 5 minutes so the crust sets and the crumb finishes steaming. Serve warm.
13. 13If oil temperature drops below 340°F between batches, pause and bring it back up before continuing so the doughnuts stay light rather than greasy.