BA's Best Apple Cider Doughnuts

Ingredients

• •2 pieces cinnamon sticks
• •3 cups apple cider
• •½ cup apple butter
• •½ cup buttermilk
• •2 teaspoons vanilla extract
• •1 tablespoon baking powder
• •1 teaspoon kosher salt
• •¼ teaspoon baking soda
• •¼ teaspoon freshly grated nutmeg
• •3½ cups all-purpose flour
• •1 tablespoon ground cinnamon
• •6 tablespoons unsalted butter
• •¼ cup light brown sugar
• •1¼ cups granulated sugar
• •2 large eggs
• •4 cups vegetable oil
• •1 piece 3 1/4-inch-diameter cutter
• •1 piece 1 1/4-inch-diameter cutter
• •1 piece deep-fry thermometer

Cooking Instructions

1. 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 1/3 cup, 20-30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.

   30 min

2. 2.

   Whisk baking powder, salt, baking soda, nutmeg, 3 1/2 cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and 1/4 cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer 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).

   10 min

3. 3.

   Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about 1/3 cup). Dust hands and top of dough with more flour, then gently pat dough to 3/4" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.

   180 min

4. 4.

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

   2 min

5. 5.

   Working on baking sheet, punch out as many rounds as you can with 3 1/4" cutter, then use 1 1/4" 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).

   15 min

6. 6.

   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°F. 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.

   45 min

7. 7.

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