Ingredients

1 cup apple cider

1 cup sugar

1/4 cup unsalted butter

2 large eggs

1/2 cup buttermilk

3 1/2 to 4 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

oil for frying

granulated sugar for coating

Preparation

  1. Boil the cider in a saucepan until reduced to 1/3 to 1/4 cup. Stir often to avoid scorching.
  2. Combine 3 1/2 cups flour, baking powder, baking soda, spices, and salt in a medium bowl.
  3. In a mixer bowl, beat butter and sugar until smooth. Add eggs one at a time, beating well. Add buttermilk and cooled cider.
  4. Add the dry ingredients to the wet and mix on low until just combined. If dough is very sticky, add up to 1/2 cup flour.
  5. Turn dough out onto a floured surface. Pat into a 1/2 inch thickness and cut out doughnoughts. Reroll the scraps and continue cutting.
  6. Place the doughnoughts on a cookie sheet and refridgerate for at least 20 minutes to firm up.
  7. Heat oil to 350 deg F. Fry doughnoughts for 2 minutes on each side or until golden and done.
  8. Drain on a rack or paper towels for a couple minutes. Then shake each doughnought in a paper bag with granulated sugar to coat.