Ingredients:

  • 3 cups (710ml) Apple Cider
  • 2 ¼ cups (281g) All-Purpose Flour, plus more for dusting
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Allspice
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • 2 Large Eggs
  • ½ cup (120ml) Apple Cider Reduction, cooled
  • ½ cup (120ml) Buttermilk
  • Vegetable Oil, for frying (if frying)
  • ½ cup (100g) Granulated Sugar
  • 2 teaspoons Ground Cinnamon

Instructions:

  1. Simmer cider in a pot until reduced to ½ cup. Cool completely.
  2. Whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the cooled apple cider reduction.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. Heat vegetable oil in a deep fryer or pot to 350°F (175°C) or Preheat oven to 350°F (175°C). Grease a donut pan.
  8. On a lightly floured surface, roll out the dough to about ½ inch thickness. Cut out donuts using a donut cutter.
  9. Carefully lower donuts into the hot oil, a few at a time. Fry for 2-3 minutes per side, until golden brown. Or Place donuts in the prepared donut pan. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  10. Combine sugar and cinnamon in a shallow dish.
  11. While the donuts are still warm, dip them into the cinnamon-sugar mixture, coating them evenly.
  12. Place donuts on a wire rack to cool slightly before serving.