Apple Cider Doughnuts
• 1 cup apple cider
• 5 ½ cups all-purpose flour, more for rolling dough
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• 1 ½ teaspoons ground cinnamon
• 4 tablespoons unsalted butter, at room temperature
• 1 plus ½ cups granulated sugar
• ¼ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice
Vegetable oil, for frying
• Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
• Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
• Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
• On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”
Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm.