Ingredients

The following ingredients have 24 Servings
  • 1 cup apple cider
  • 5 1/2 cups all-purpose flour, more for rolling dough
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 medium Honeycrisp apple or other tart cooking apple, peeled and cut into 1/4-inch dice
  • Vegetable oil, for frying
  • Blueberry ginger jam, for serving (<a href="http://cooking.nytimes.com/recipes/1012926-blueberry-ginger-jam">see recipe</a>)

Instruction

  • Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
  • Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
  • Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
  • On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”
  • Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry “holes” separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm. If desired, serve with blueberry ginger jam for dipping or spreading.