2 - cups apple cider
1 - large apple, such as McIntosh or Cortland, peeled and finely chopped
3 1/2 - cups all-purpose flour
1 - tablespoon baking powder
1 - teaspoon ground cinnamon
1/4 - teaspoon baking soda
1/4 - teaspoon salt
1/8 - teaspoon ground nutmeg
1 1/2 - cups sugar
1/4 - cup butter, softened
2 - eggs
1/4 - cup buttermilk or sour milk*
Vegetable oil or shortening for deep-fat frying
1 - recipe Chocolate-Maple Dipping Sauce and/or Cider-Caramel Dipping Sauce (optional)
In a medium saucepan bring apple cider to boiling over medium heat. Stir in apple. Boil gently, uncovered, for 20 to 30 minutes or until reduced to about 1 cup. Cool.
Meanwhile, in a medium bowl stir together 3 1/2 cups flour, the baking powder, 1/2 teaspoon of the cinnamon, the baking soda, salt, and nutmeg.
In a large bowl beat 1 cup of the sugar and the butter with an electric mixer on medium speed until combined. Add eggs, one at a time, beating just until combined. Beat in the 1 cup reduced cider and the buttermilk. Add flour mixture; beat just until combined.
Line a 15x10x1-inch baking pan with parchment paper. To prevent dough from sticking, sprinkle paper generously with additional flour. Using a spatula, carefully spread dough in the prepared baking pan to about 1/2-inch thickness; sprinkle with additional flour. Cover with plastic wrap and chill for 2 hours.
In a shallow dish combine the remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon; set aside.
In a Dutch oven heat 2 inches of oil to 350 degrees F. Cut dough with a floured 1-inch round cutter, occasionally dipping cutter into flour between cuts.** Fry doughnuts, a few at a time, in hot oil for 1 to 1 1/2 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Roll in cinnamon-sugar to coat. If desired, serve with Chocolate-Maple Dipping Sauce and/or Cider-Caramel
From the Test Kitchen for chef prepared meals
To make 1/4 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let stand for 5 minutes before using.
These doughnuts are flat when you cut them, but will puff up to golf ball shapes when they are fried.
Chocolate-Maple Dipping Sauce
cup maple syrup
tablespoon unsweetened cocoa powder
tablespoon unsalted butter
In a small saucepan cook maple syrup over medium heat until heated through. Whisk in cocoa powder and unsalted butter until combined. Transfer to a small bowl. Serve warm, whisking occasionally. Makes 3/4 cup.