Glazed Apple Cider Doughnuts

Reduce the apple cider to about 1/4 cup by heating it in a small sauce pan over medium heat for approximately 30 minutes. Stir occasionally as it heats. When done remove from heat and let cool.

In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Beat the butter and granulated sugar until the mixture is smooth using an electric mixer. Add the eggs, one at a time, and continue to beat until the eggs are mixed in thoroughly being sure to scrape down the sides of the bowl occasionally with a rubber spatula. Reduce the speed to low and add the apple cider and buttermilk, mixing just until combined. Add the flour mixture and continue to mix until the dough comes together.

Generously sprinkle flour over two baking sheets lined with parchment or wax paper. Place the dough on one of the baking sheets. Sprinkle the top of the dough with flour and flatten with your hands until it is about 1/2 inch thick. You can use more flour if the dough is still sticky. Transfer the dough to the freezer until it is firm, approximately 20 minutes.

Remove dough from the freezer and cut out the doughnuts using a 3 1/2-inch round cutter and a 1-inch round cutter for the hole. Place the doughnuts and holes onto the second baking sheet. “Freeze” the doughnuts for 20 to 30 minutes.

Add enough shortening or oil into a deep-sided pan so that the doughnuts will be covered. (I used a large cast iron Dutch oven.) Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F. Line a plate with paper towels.

While the doughnuts are in the freezer, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth. Combine the cinnamon and sugar in a separate bowl and lightly whisk together. Set aside.

Carefully add a few doughnuts to the hot oil, being careful not to crowd the pan. Fry until golden brown, about 60 seconds. Flip the doughnuts over with a fork or tongs and fry until the other side is golden, 30 to 60 seconds. Remove them from the oil using tongs or a spatula and drain on paper towels for a few minutes while you continue to cook the other doughnuts. After frying, dip the entire doughnut into the glaze or cinnamon sugar mixture. Serve immediately.

This recipe has been adapted from Smitten Kitchen’s Apple Cider Donuts.