- 3 1/2 cups all-purpose flour , plus extra for surfaces
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp fresh grated nutmeg
- 1 tsp ground cinnamon
- 3/4 cup apple cider
- 2 Tbsp boiled cider
- 4 Tbsp unsalted butter , melted
- 2 large eggs
- 1 egg yolk
- 6 cups vegetable oil or shortening for frying
- 1 cup sugar
- 1 Tbsp cinnamon
Mix 1 cup flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon in bowl of standing mixer fitted with paddle attachment.
Mix cider, boiled cider, butter, and eggs in a 2-cup Pyrex measuring cup. Add wet ingredients to the dry; beat on medium speed until smooth, about 30 seconds. Decrease speed to low; add remaining flour and mix until just combined, about 30 seconds. Stir batter once or twice with wooden spoon or rubber spatula to ensure that all liquid is incorporated. (The dough will be moist and tacky, a cross between cake batter and cookie dough.)
In a separate bowl, combine the 1 cup sugar and 1 Tbsp cinnamon and mix well. Set aside for after frying.
Fit candy thermometer to side of cast-iron kettle or large, heavy-bottomed soup kettle; gradually heat shortening over medium-high heat to 350 degrees. Meanwhile, turn dough onto floured work surface. Roll with heavily floured rolling pin to 1/2-inch thick. Stamp out dough rings with heavily floured doughnut cutter, re-flouring between cuts. Transfer dough rounds to jelly roll pan or large wire rack. Gather scraps and gently press into disk; repeat rolling and stamping process until all dough is used. (Cut doughnuts can be covered with plastic wrap and stored at room temperature up to 2 hours.)
Carefully drop dough rings into hot fat four or five at a time, depending on kettle size. Turn doughnuts as they rise to surface with tongs, a Chinese skimmer, or a slotted spoon. Fry doughnuts until golden brown, about 1 minute per side. Drain on paper towel-lined jelly roll pan or wire rack for 30 seconds and then place the doughnuts into the bowl with the cinnamon and sugar. Toss the doughnuts so they are coated on all sides and return them to the cooling rack. Repeat frying, returning fat to temperature between each batch.
Makes 15-17 Doughnuts