Apple Cider Doughnuts

• 1 cup apple cider
• 3 + 1/2 cups flour, plus additional for the work surface
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 4 tablespoons butter, at room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup buttermilk
• Vegetable oil for frying
• apple cider glaze:
• 1 cup confectioners' sugar
• 2 tablespoons apple cider
• cinnamon sugar coating:
• 2 tablespoons cinnamon
• 1/4 cup sugar

1. Reduce the apple cider in a small saucepan over medium or medium-low heat, to about 1/4 cup, it should slowly be simmering and takes about 15-20 minutes. Set aside to cool.
2. In a large mixing bowl, whisk the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
3. Beat the butter and sugar together in a large bowl until the mixture is smooth (if using a stand mixer with the paddle attachment). Beat in the eggs one at a time until completely incorporated. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Scrape down the sides of the bowl and add flour mixture; mix just until the dough comes together.
4. Line 2 large baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn out the dough onto 1 of the sheets and sprinkle the top with flour, using your hands flatten the dough until is 1/2 inch thick. Freeze for 20 minutes. Remove from freezer and use a 3-inch doughnut cutter, or round biscuit or cookie cutter to cut out doughnuts, placing them and the holes on the second baking sheet. Refrigerate the doughnuts for 30 minutes. (You can re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
5. You can bake these in a doughnut pan at 400 degrees F. for about 10-12 minutes or fry: Add enough oil to a deep-sided pan 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 350 degrees F. Line a large platter or baking sheet with paper towels.
6. When oil temperature reaches 350 degrees F carefully add a few doughnuts, one by one to the oil, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Remove and drain on paper towels. Repeat until all the doughnuts are cooked.
7. For the glaze whisk the confectioners' sugar and cider together. Dip the tops of the warm doughnuts into the glaze and set on wire racks or eat immediately! For cinnamon sugar mix cinnamon with sugar in a small bowl and dip each side of the doughnut, if warm repeat again once cooled. You can also use plain confectioners' sugar; sift first then dip each side of the doughnut, if warm repeat again once cooled.