Apple Cider Donuts Recipe

For the donuts

1. Combine flour, sugar, salt, yeast, nutmeg, cinnamon, baking soda, and cloves in the bowl of a food processor, and pulse to combine. With the processor running, add the apple cider all at once. Process until the mixture comes together in a soft, sticky, but well-structured dough, about 50 seconds.
2. With the processor still running, add the brown butter and process only until well-combined, about 10 seconds more. At this stage, the dough may have a rough texture and slightly oily sheen, but this is normal. Transfer dough to a lightly greased bowl, cover, and proof for 2 hours or until the dough doubled is size.
3. When the dough is puffy and light, transfer to a lightly floured work surface, dust the surface with a touch more flour, and roll to a thickness of 12 mm (½ inch).
4. Dust off excess flour with a pastry brush, then cut the dough into 7 cm (3-inch) rounds. Cut a 2 cm (1-inch) round from the center of each to form a ring. Place on a lightly greased baking sheet, then knead the scraps together. Let the scrap dough relax a few minutes, then roll, cut, and shape a final few doughnuts.
5. Cover the prepared donuts with plastic wrap, and proof for about 1 hour, until they rise to thickness of 18mm (just over ½ inch), with a light but sturdy texture.
6. Fill a 5-quart stainless steel or enameled Dutch oven with enough melted, refined coconut oil to achieve a depth of about 3 inches. Clip on digital thermometer and heat oil to 365°F (185°C) over medium heat. Meanwhile, line a baking sheet with a double layer of paper towels, and have the prepared apple-cinnamon sugar nearby.
7. When oil reaches 185 ºC (365 °F), fry in batches of 4 donuts. Gently place the donuts in the oil and fry, flipping once, until puffed and golden brown, about 75 seconds. When done, transfer the donuts to the paper towel–lined baking sheet.
8. Place the prepared apple-cinnamon sugar in a wide dish. When each donut is cool enough to handle, dip into the sugar, and turn to coat both sides. Transfer to a serving platter, and enjoy immediately.

For the apple-cinnamon sugar

1. In the bowl of a food processor, grind freeze-dried apples into a fine powder, with no visible bits of fruit remaining. Add sugar, cinnamon, fennel pollen (if using), and salt and pulse until well combined. If you like, continue grinding to create a finer, less granular powder.
2. Season mixture to taste with additional salt or spice, or add more sugar to dilute the intensity of the apples if you find their flavor too strong. Use immediately or store in an airtight container.