Salted Caramel Apple Cider Doughnuts

In a large bowl, combine 1 1/2 cups of the flour, the yeast and the spices. Whisk to break up the lumps of flour and combine. Set aside.

In a saucepan, combine the sugar, cider, milk, butter and salt over low heat until the butter melts. Set aside and allow to cool to 120ºF. Once cooled, combine with the flour mixture. Slowly add the eggs and whisk. Whisk until fully incorporated. Using a rubber spatula, work in the rest of the flour.

Tip the dough out onto a floured surface and add just a little extra flour if it’s too sticky. (I’d avoid adding more than 1/4 cup though. You want just enough so the dough is not sticking to everything.) Shape the dough into a ball, spray a large bowl with baking spray and set the dough inside. Cover with plastic wrap, set in a warm place and allow to double in size, about 1 to 1 1/2 hours.

Remove the dough from the bowl and place on a lightly floured surface, punching the dough down. Roll the dough to 1/2″ thickness and allow to rest. If dough springs back too much, allow to rest 5 minutes then try rolling again. Cut with a 2 1/2″ doughnut cutter, setting each on a lightly floured baking sheet, cover with a towel and let rise until fluffy, 45 minutes.

Meanwhile heat the oil in a fryer or deep stock pot to 375ºF. Fry the doughnuts 2 at a time, 1-2 minutes per side, no longer. Drain on paper towels. Allow to cool, then dip in glaze.

For the salted caramel glaze:
Combine caramel sauce and milk in a medium bowl. Add more or less milk depending on how thick or thin you prefer your icing to be. Dip the tops of each cooled doughnut in the icing then set aside on a piece of waxed or parchment paper. Immediately sprinkle the doughnuts with salt.

Recipe adapted from Better Homes and Gardens.