Apple Cider Doughnuts

Notes

• Don’t roll thinner than 3/4”.
• If not using right away, freeze. The baking powder seems to lose efficacy in the fridge.

Yield

18 doughnuts, or about 72 doughnut holes.

Ingredients

Dough

• 2 3-inch cinnamon sticks
• 3 cups apple cider (reduced to 100 g, eventually)
• ½ cup (144 g) apple butter
• ½ cup (120 mL) buttermilk
• 2 tsp vanilla extract
• 1 tbsp plus 2 tsp baking powder
• 1 tsp kosher salt
• ¼ tsp baking soda
• ¼ tsp freshly grated nutmeg
• 3½ cups (420 g) all-purpose flour, plus more for dusting
• 1 tsp ground cinnamon
• 6 tablespoons (85 g) unsalted butter, room temperature
• ¼ cup (packed) (50 g) light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs
• Vegetable oil (for frying; about 4 cups)

Cinnamon-Sugar Topping

• 1 cup granulated sugar
• 1 tbsp ground cinnamon

Steps

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 ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.
2. Whisk baking powder, salt, baking soda, nutmeg, flour, and ground cinnamon in a medium bowl.
3. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes.
4. Add eggs one at a time, beating until well blended after each addition.
5. 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).
6. Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). 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.
7. For cinnamon-sugar topping, whisk granulated sugar and cinnamon in a small bowl until no lumps remain.
8. 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. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).
9. 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.
10. Toss warm doughnuts and doughnut holes in cinnamon sugar.

Source

https://www.bonappetit.com/recipe/bas-best-apple-cider-doughnuts