Apple Cider Doughnuts

Ingredients

• 1 cup apple cider, cooked down to 3/4 cup
• 2 1/2 cups all-purpose flour plus more for rolling dough, if necessary
• 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon, divided
• 2 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar, divided
• 2 tablespoons packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup buttermilk
• Vegetable oil, for frying

Directions

1. Place apple cider in a small saucepan over high heat, bring to a rolling boil, and allow cider to reduce to about 1/4 cup; remove from heat and set aside. In a large bowl, sift together the flour, baking powder, baking soda, salt, and ¼ teaspoon of the cinnamon. Set aside.
2. Using an electric mixer, mix together the butter, 1/2 cup of the granulated sugar, and the brown sugar until well combined. Mix in egg. Mix in vanilla, buttermilk and reserved cider.
3. Scrape down the bowl and add sifted flour mixture. Mix just until blended. Remove dough from mixer and pat into a flattened ball.
4. Place dough between 2 pieces of parchment or waxed paper. Dust paper lightly with flour if dough is sticky. Roll out dough to a rough disk about 1/2-inch thick. Wrap in plastic wrap and refrigerate.
5. Fill a deep skillet or wok with oil to about a 1 1/2-inch depth and hook a frying thermometer on to the edge of the pan. Be sure the oil covers the red tip of the thermometer. Heat oil to 300 to 320 degrees over moderate heat. (Be sure to watch the thermometer temperature at all times. Turn burner heat up and down as necessary to maintain temperature.)
6. Meanwhile, peel off 1 sheet of parchment paper from chilled dough. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”
7. Use a slotted spoon to carefully place three or four doughnuts into the hot oil. Then use tongs to turn doughnuts carefully while frying to a deep golden brown on each side, about 4 minutes total. (Do not over crowd the pan.) Drain on a platter lined with paper towels. Fry “holes” separately.
8. Meanwhile In a small brown lunch bag, combine remaining 1/4 cup sugar with remaining 1/2 teaspoon cinnamon. Place warm donuts in bag and shake until coated with mixture. Serve warm.