Bring on the first taste of fall! You can make the dough a day in advance, just keep the dough chilled. Chilling the dough before cutting makes it firmer, so it’s easier to punch out the rings.
- 2 Large Cinnamon Sticks
- 3 Cups Apple Cider
- 1/2 Cup Apple Butter
- 1/2 Cup Buttermilk
- 2 Teaspoons Vanilla Extract
- 1 Tablespoon Plus 2 Teaspoons Baking Powder
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Freshly Grated Nutmeg
- 1 Teaspoon Plus 1 Tablespoon Ground Cinnamon (Divided)
- 3 1/2 Cups Unbleached Flour (Plus More For Dusting)
- 6 Tablespoons Unsalted Butter (Room Temperature)
- 1/4 Cup Light Brown Sugar
- 1 1/4 Cups Sugar (Divided)
- 2 Large Eggs
- 4 Cups Vegetable Oil For Frying
- Line rimmed baking sheet with parchment paper. Set aside.
- In large-size skillet add apple cider and cinnamon sticks. Turn heat to medium-high for 20 to 30 minutes until thick and syrupy. Remove cinnamon sticks and transfer reduced cider into medium-size bowl. Whisk in apple butter, buttermilk, and vanilla. Set aside.
- In a medium-size bowl combine baking powder, kosher salt, baking soda, nutmeg, 1 teaspoon cinnamon, and 3 1/2 cups flour.
- In large-size bowl beat in butter, brown sugar, and 1/4 cup sugar until light and fluffy. Add eggs one at a time. Beat well. Gradually add flour mixture, alternating with apple cider mixture (starting with flour mixture). Dough will be very soft and sticky.
- Dust prepared baking sheet with 1/3 cup flour. Scrape dough onto prepared baking sheet. Dust your hands and top of the dough with flour. Gently pat out dough to 3/4 inch thick. Lightly dust with more flour to cover and lightly cover with plastic wrap. Place in refrigerator for at least 3 hours.
- In small-size bowl combine 1 cup sugar and 1 tablespoon cinnamon until no lumps remain.
- Remove dough from refrigerator. Working on baking sheet, punch out as many rounds as you can with a 3 1/4 Inch cutter. Then use a 1 1/4 inch cutter to punch out center of each round. Gather donut scraps and gently reroll without over working dough. Repeat until all dough has been used. You should have 18 donuts and holes.
- Line a rimmed baking sheet with paper towels and set a wire rack inside.
- Fit a large-size pot with deep fry thermometer and pour in vegetable oil to come 3 inch up sides. Heat over medium-high until thermometer registers 350 degrees. Working in batches, fry donuts 3 minutes per side until deep golden brown. Transfer to prepared rack and let cool slightly. Fry donut holes 2 minutes until deep golden brown. Transfer to prepared rack and let cool slightly.
- Working in batches, toss warm donuts and donut holes in cinnamon sugar to coat.
- Transfer to serving platter.
- Makes 18 Donuts & 18 Donut Holes
- Prep Time: 60 Minutes Cook Time: 24 Minutes Total Time: 84 Minutes Chilling Time: 3 Hours
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
