Name: Apple Cider Doughnuts
Prep time: 45 min
Cook time: 2 min
Total time: 1 h
Yield: 12
Ingredients: 3 cups apple cider; 3 1/2 cups all-purpose flour; 2/3 cup packed light brown sugar; 2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 3/4 teaspoon ground nutmeg; 1/2 teaspoon baking soda; 6 tablespoons butter (melted); 2 large eggs (lightly beaten); Vegetable oil; 1 cup granulated sugar; 1 teaspoon cinnamon; 1/2 teaspoon pumpkin pie spice

These doughnuts are deep-fried and really melt in your mouth.

How To Make Apple Cider Doughnuts

Simmer the apple cider until it is reduced to 1 cup. This step can be done a day or two in advance. The apple cider needs to cool completely before you proceed to the next step.
Stir together the cinnamon-sugar coating in a shallow bowl.
Whisk together the dry ingredients in a large bowl.
In a smaller bowl, whisk together the reduced apple cider, the melted butter, and the eggs.

Add the wet ingredients to the dry and stir just until the flour is mixed in. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll the dough out to 1/2-inch thickness.
Use a 3 1/2-inch doughnut cutter to cut as many doughnuts as you can. You can reroll the scraps and cut more. They will be a little misshapen when they fry but will taste fine.
Heat 2 inches of oil to 375 degrees in a Dutch oven or deep cast iron pan. A thermometer is handy for this.
Only fry 3 to 4 doughnuts at a time so that the temperature of the oil does not go down too much. They need to fry for 60 to 90 seconds per side.
Drain the doughnuts on paper towels and then immediately coat in cinnamon sugar.