Apple Cider Donuts

Ingredients

• 2 cups apple cider
• 6 tbsp unsalted butter – softened
• 1.75 cups granulated sugar
• 0.25 cup light brown sugar – packed
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 cup buttermilk – room temperature
• 4 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp fine sea salt
• 3.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 48 ounces vegetable oil – for frying

Instructions

1. Simmer the apple cider in a small saucepan over medium heat until reduced to 0.5 cup and syrupy, 15–20 minutes; cool to room temperature.
2. In a large bowl, whisk 3.5 cups of the all-purpose flour (reserve the remaining 0.5 cup for dusting) with the baking powder, baking soda, fine sea salt, 1.5 tsp of the ground cinnamon (reserve 2 tsp for coating), and the ground nutmeg.
3. In a stand mixer bowl (or large bowl), beat the unsalted butter with 0.75 cup of the granulated sugar (reserve 1 cup for coating) and the light brown sugar on medium speed until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, then the vanilla extract. Mix in the cooled reduced cider and the buttermilk until smooth.
4. Add the dry ingredients to the wet and mix on low just until a soft dough forms with no dry pockets; do not overmix.
5. Scrape the dough onto a parchment-lined sheet, pat into a 1-inch slab, cover, and chill until firm to the touch, about 1 hour (up to 2 hours).
6. Pour the vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium heat; maintain 340–355°F during frying.
7. For the coating, stir the reserved sugar with the reserved cinnamon in a shallow bowl until evenly mixed; set aside.
8. On a lightly dusted surface using the reserved flour, roll the dough to 0.5 inch thick. Cut 3-inch donuts with a 1-inch hole, re-rolling scraps once.
9. Fry 3–4 pieces at a time until puffed and deep golden, 1–2 minutes per side (donuts should feel set and a tester in the thickest part comes out clean). Drain on a wire rack set over a sheet pan for 1 minute.
10. While still warm, toss donuts and holes in the cinnamon sugar to coat. Serve warm; best the day made.