Doughnuts-Best Apple Cider Doughnuts

By wing118677

Ingredients

• 2 3" cinnamon sticks
• 3 cups apple cider
• 1/2 cup apple butter
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 tablespoon plus 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon plus 1 teaspoon ground cinnamon, divided
• 3 1/2 cups all-purpose flour, plus more for dusting
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/4 cup (packed) light brown sugar
• 1 1/4 cups granulated sugar
• 2 large eggs
• Vegetable oil (for frying; about 4 cups)
• Special Equipment
• A 3 1/4-inch-diameter cutter, 1 1/4-inch-diameter cutter, deep-fry thermometer

Details

Servings 18
Adapted from bonappetit.com

Preparation

Step 1

Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.

Whisk baking powder, salt, baking soda, nutmeg, 1 tsp. cinnamon, and 3½ cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Reduce speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).

Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). Dust hands and top of dough with more flour, then gently pat dough to ¾" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.

Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.

Working on baking sheet, punch out as many rounds as you can with 3¼" cutter, then use 1¼" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).

Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3". Heat over medium-high until thermometer registers 350°. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.

Do Ahead: Dough can be made 1 day ahead; cover and chill.