Recipes

In a large bowl beat together sugar and butter until mixture is pale and fluffy. Add eggs, one at a time, beating after each. In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside. Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently until just  fully moistened. Line two baking sheets with parchment paper and sprinkle generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4 inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up. Remove dough from the freezer; use a lightly floured doughnut cutter or biscuit cutters to cut out donuts. You can gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up. In a Dutch oven or large soup pot, heat 3 inches of oil to 370°. Drop 3 or 4 donuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 more minute. Repeat with the remaining dough. Let donuts cool just enough to handle and sprinkle with cinnamon sugar. Enjoy!