Apple Cider Doughnuts
A delightful deep-fried treat, these apple cider doughnuts are infused with boiled apple cider and subtle spices.
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Instructions
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Start reducing apple cider in a saucepan until it yields 1/4 cup; let it cool. Simultaneously, pour 2 to 3 inches of vegetable oil into a Dutch oven and heat to 350 F.
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Combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.
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Whisk buttermilk, eggs, melted butter, and vanilla extract in another bowl.
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Mix the wet mixture, dry ingredients, and cooled reduced apple cider to form a soft dough.
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Pat the dough to 3/8 to 1/2 inch thickness on floured parchment paper and chill for 15 minutes in the freezer or 1 hour in the refrigerator.
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Transfer the chilled dough to a floured surface, cut out donuts with a 3-inch cutter, and separate donuts from holes; re-roll scraps as needed.
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Combine 1 cup granulated sugar and 1 tablespoon cinnamon for the coating. Prepare a baking sheet with paper towels for draining.
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Fry 3-4 donuts at a time in the 350 F oil for about 1 minute per side until golden brown, then drain on paper towels. Fry the donut holes last.
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Immediately dip the warm fried donuts into the cinnamon-sugar mixture to coat.