Recipe Instructions:
Ingredients
4 ¼ cups all-purpose flour, plus more for work surface
1 cup apple cider
¼ cup whole milk
⅓ cup lightly packed dark brown sugar
2 large eggs
1 ⅓ cups granulated sugar, divided
4 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground nutmeg
4 teaspoons cinnamon, divided
canola oil, for frying
Directions
Line a baking sheet with parchment paper and dust generously with flour.
Whisk apple cider, milk, brown sugar, eggs, and ⅓ cup granulated sugar in a large bowl until combined.
In a food processor, pulse butter, baking powder, salt, baking soda, nutmeg, 4¼ cups flour, and 2 teaspoons cinnamon until sandy.
Mix the wet ingredients into the dry ingredients with a wooden spoon until just combined (dough will be very sticky) and then, with floured hands, transfer dough to the prepared baking sheet.
Gently pat dough into a ½-inch thick rectangle, dust with more flour, and then refrigerate for 1 hour. (This makes the dough easier to work with.)
Meanwhile, combine the remaining 1 cup granulated sugar and 2 teaspoons cinnamon, and then divide the mixture between two wide shallow bowls or pie plates. (The mixture clumps after a couple batches of hot donuts, so the this prevents that.)
Fill a medium heavy-bottomed pot with 2 inches of oil and fit with a deep-fry or candy thermometer; and set over medium heat.
Cut out donuts using a 3-inch donut cutter. Gather scraps, gently pat out again, and repeat until all the dough is used.
When the thermometer reaches 360°F, add donuts to the oil, working in batches, being careful not to overcrowd the pot. Fry, turning once until donuts are puffy and deep golden brown, about 2 minutes per side.
Using tongs or a slotted spoon, transfer donuts to the cinnamon-sugar mixture and toss to coat. Repeat with remaining donuts, holes, and cinnamon-sugar mixture.
