3 1/2 c. all-purpose flour, plus additional for the work surface
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. ground nutmeg
4 tbsp. (or 1/2 stick) butter, at room temperature
1 c. granulated sugar
2 large eggs
1/2 c. buttermilk
Vegetable shortening (I used one large 3 lb. tub of crisco - and one small 1 lb. tub)
For the cinnamon-sugar topping-
1 c. granulated sugar
1 1/2 tbsp. cinnamon
wax paper
candy thermometer
Instructions
For the doughnuts-
In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line two baking sheets with wax paper and sprinkle them generously with flour. (LOTS OF FLOUR, TRUST ME). Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/4-1/2 inch thick. (I did a 1/2 inch like original recipe recommended, and found my doughnuts HUGE...so go a little thinner for more regular doughnut size).
Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer.
Using a 3-inch or 3 1/2-inch circle for the outside doughnuts shape (I used a mason jar)— 1-inch circle (I used the top of a spice jar)— cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Gather dough scraps, reflatten, and cut out more doughnuts and holes. Refrigerate the doughnuts for 20 to 30 minutes OR overnight if frying the next morning (Refrigerate covered).
When ready to fry, add enough shortening to a deep-sided but not super-wide pan (I used one like this to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350F. Have ready a plate thickly lined with paper towels.
Make your cinnamon sugar topping by stirring the two together.
Fry and top the doughnuts-
Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. (I used a skewer to flip them and silicone tongs to pul them out of the oil). Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.
Originally Submitted
6/11/2013
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