From Loaves & Fishes Farm Series Cookbook: The Milk Pail & Halsey Orchards by Sybille van Kempen with Licia Kassim Householder
Makes 8-12 doughnuts
3 cups apple cider
1 cinnamon stick
4 cups all-purpose flour, plus more for rolling
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
2 large eggs
1/3 cup sour cream
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
2 ounces (1/2 stick) salted butter, melted and cooled
1 tablespoon vanilla extract
6 cups canola or peanut oil, for frying
2 cups granulated sugar
2 tablespoons group cinnamon
Combine apple cider and cinnamon stick in a medium pot and bring to a boil. Simmer, reducing until only 1/2 cup cider remains. Remove and discard cinnamon stick. Set cider to cool.
Meanwhile, sift together flour, baking powder, baking soda, salt, and nutmeg, and set aside.
In a large bowl, whisk together the eggs, sour cream, both sugars, melted butter, and vanilla to combine. Stream in the cooled cider and whisk to combine. Fold in dry ingredients until dough comes together. Wrap dough in plastic wrap and shape into a disc. Refrigerate for 2 hours to firm up.
While dough is chilling, start heating oil in a large pot on medium-high heat to 350 degrees F measured on a candy thermometer.
On a liberally floured surface, roll dough out to 1/2-inch to 3/4-inch thick and cut with a floured 3-inch doughnut cutter. Mix sugar and cinnamon together in a bowl and set aside.
Fry the doughnuts in batches of four. Once they've turned golden brown on the bottom, flip them to cook on the other side. This will take about 5-6 minutes per batch.
Drain on a wire rack and, while still warm, roll in cinnamon sugar. Fry doughnut holes repeating the process. Serve immediately.