Apple Cider

Let's Cook

1. Step 1.

   In a small bowl, whisk together 1¾ cups (210 grams) all-purpose flour, ¼ cup (30 grams) graham flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Set aside.

2. Step 2.

   In the bowl of a stand mixer fitted with the paddle attachment, cream 2 tablespoons unsalted butter (or vegetable shortening) and ½ cup (120 grams) superfine sugar on low speed until combined. Add 2 egg yolks and beat on medium speed until the mixture is fluffy and pale yellow, about 3 minutes.

3. Step 3.

   Using a wooden spoon, stir in ¼ cup apple cider, ¼ cup buttermilk, and 1 teaspoon vanilla extract until combined. Add the dry ingredients and stir just until the mixture comes together to form a soft, slightly sticky dough. Do not overmix.

4. Step 4.

   Cover the dough with plastic wrap and refrigerate for 15 to 20 minutes. Meanwhile, prepare a lightly floured surface and line a baking sheet with parchment paper.

5. Step 5.

   Roll out the chilled dough on the floured surface to about ½ inch thick. Using a doughnut or cookie cutter, cut out 2½-inch rounds with ½-inch holes. Place the cut doughnuts on the prepared baking sheet. Gather and reroll any scraps to cut additional doughnuts.

6. Step 6.

   In a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 360°F (182°C). Line a plate with paper towels for draining.

7. Step 7.

   Using a metal spatula, carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry until rich golden brown, about 1 minute per side. Use a slotted spoon to transfer the fried doughnuts to the paper towel-lined plate to drain. Repeat with the remaining doughnuts, allowing the oil to return to 360°F between batches.

8. Step 8.

   Let the doughnuts cool to the touch before glazing and serving.