Ashley's Apple Cider Doughnuts

Name: Ashley's Apple Cider Doughnuts
Total time: 80
Yield: 12
Ingredients: 1 cup apple cider; 1 cup white sugar; ¼ cup butter, at room temperature; 2 eggs; ½ cup buttermilk; 3 ½ cups all-purpose flour, or more as needed; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon ground cinnamon; ½ teaspoon salt; ⅛ teaspoon ground nutmeg; 2 cups vegetable oil for frying, or as needed; 1 cup confectioners' sugar; 2 tablespoons apple cider

Recipe by Val-Flowers from allrecipes.com

Breakfast 1 Hr. 20 Mins.

Ingredients

12 servings

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1 cup apple cider
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1 cup white sugar
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¼ cup butter, at room temperature
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2 eggs
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½ cup buttermilk
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3 ½ cups all-purpose flour, or more as needed
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2 teaspoons baking powder

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1 teaspoon baking soda
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½ teaspoon ground cinnamon
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½ teaspoon salt
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⅛ teaspoon ground nutmeg
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2 cups vegetable oil for frying, or as needed
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1 cup confectioners' sugar
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2 tablespoons apple cider

Instructions

Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.
Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.
Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.
Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.
Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.
Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.