Ashley's Apple Cider Doughnuts

Concentrate the Cider: In a small saucepan, boil 1 cup of apple cider over medium heat until reduced to 1/4 cup (approximately 10 minutes). This intensifies the apple flavor. Remove from heat and let cool completely.

Cream Butter and Sugar: In a large bowl, cream together the granulated sugar and softened butter using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually mix in the buttermilk and the reduced apple cider until well combined.

Combine Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Chill the Dough: Turn the dough out onto a lightly floured sheet of parchment paper. Gently pat or roll the dough to 1/2-inch thickness, adding more flour if the dough is too sticky. Use a 3-inch doughnut cutter to cut out doughnuts. Place the doughnuts on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes to chill.

Prepare the Glaze: While the doughnuts are chilling, whisk together the confectioners' sugar and 2 tablespoons of apple cider in a small bowl until smooth. Add more apple cider, 1/2 teaspoon at a time, if needed to reach desired consistency.

Fry the Doughnuts: Heat at least 3 inches of vegetable oil in a deep-fryer or large saucepan to 350°F (175°C). Carefully lower 2-3 doughnuts at a time into the hot oil and fry for 1-2 minutes per side, or until golden brown. Remove the doughnuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Glaze and Serve: While the doughnuts are still warm, dip them in the apple cider glaze or drizzle the glaze over the top. Let the glaze set slightly before serving. Enjoy immediately!