The Best Apple Cider Doughnuts

seriouseats.com

13 ½ ounces bleached all-purpose flour, such as Gold Medal, plus more for kneading (about 3 cups, spooned; 385g)

½ ounce sugar (about 1 tablespoon; 15g)

1 ¼ teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 ½ teaspoons (5g) instant dry yeast, such as SAF; not RapidRise or active dry (more info here)

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cinnamon

¼ teaspoon baking soda

⅛ teaspoon ground cloves

9 ounces apple cider; do not use a reduction (about 1 cup, plus 2 tablespoons; 255g)

¼ ounce rose water (about 1 ½ teaspoons; 7g) (optional)

⅛ teaspoon almond extract (optional)

2 ounces hazelnut oil, or brown butter (just over ¼ cup; 55g)

Refined coconut oil, such as Nutiva, for frying (see note)

subheading: For the Topping:

1 recipe Apple-Cinnamon Sugar (about 1 ¼ cups; 8 ounces; 225g), or cinnamon sugar to taste

Directions at seriouseats.com

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