Active Time

　　45 min

　　Total Time

　　1 hr

　　

Ingredients

Makes about 36 small doughnuts

　　1 cup unfiltered apple cider

　　3 1/2 cups all-purpose flour

　　1 tablespoon baking powder

　　1 1/4 teaspoons baking soda

　　1 teaspoon salt

　　2 teaspoons cinnamon, divided

　　1/2 cup well-shaken buttermilk

　　3/4 stick unsalted butter, melted

　　2 large eggs

　　2 cups sugar, divided

　　3 quart vegetable oil

　　Equipment: a 2-inch round cookie cutter; a deep-fat thermometer

　　

Step 1

Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.

　　

Step 2

Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.

　　

Step 3

Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be sticky).

　　

Step 4

Turn out dough onto a well-floured surface and pat out with lightly floured hands into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured cutter and transfer to a floured baking sheet. Repeat with scraps (reroll only once).

　　

Step 5

Heat oil to 370°F in a 5-quart heavy pot over medium heat. Slide 10 doughnuts into oil. When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Make more doughnuts, returning oil to 370°F between batches. Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon.