BA's Best Apple Cider Doughnuts Recipe

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BA's Best Apple Cider Doughnuts Recipe
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THE BEST PART OF FALL

¼ teaspoon freshly grated nutmeg1 tablespoon plus 1 teaspoon ground cinnamon, divided2 large eggsA 3¼-inch-diameter cutter, 1¼-inch-diameter cutter, deep-fry thermometerBring 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 ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.

Whisk baking powder, salt, baking soda, nutmeg, 3½ cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ 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.

Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour . Dust hands and top of dough with more flour, then gently pat dough to ¾" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.Working on baking sheet, punch out as many rounds as you can with 3¼" cutter, then use 1¼" cutter to punch out center of each round.

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°. 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.

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