DOUGH

• 1 1/2 cups apple cider
• 5 1/2 cups Swans Down®️ Cake Flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 stick (6 tablespoons) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 medium apple, peeled, cored, grated and squeezed of excess liquid
• Canola oil for frying

GLAZE

• 1/4 cup heavy cream
• 2 cups powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. MAKE DOUGH: Line a baking sheet with parchment paper. Reduce apple cider in a heavy-bottomed pot by 1/2 to 3/4 cup over medium heat. Set aside.
2. WHISK flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl. Set aside. Cream together butter, sugar and brown sugar. Add eggs one at a time, mixing until incorporated. Add reduced apple cider, buttermilk and vanilla extract. Mix to combine. Add flour mixture. Mix until smooth. Fold in grated apple.
3. TURN dough out onto a well floured surface. (You will need a rubber spatula or plastic bowl scraper; this dough will be sticky.) Flour the top of dough.
4. ROLL dough out to 1/2-inch thickness with a rolling pin. Dip doughnut cutter into flour and use it to cut out doughnuts. (You can also use a 3-inch and a 1 1/2-inch biscuit cutter to shape doughnuts.) Place cut doughnuts on prepared baking sheet.
5. LINE another sheet pan with paper towels and set aside. Fill a large, heavy-bottomed pot with 3 inches of canola oil.
6. HEAT oil to 375℉, then carefully place doughnuts into hot oil. Do not overcrowd. Fry doughnuts 1 to 2 minutes on each side or until lightly golden brown.
7. REMOVE from oil and place on paper towels. Let cool while making glaze.
8. MAKE GLAZE: Whisk together heavy cream, powdered sugar, ground cinnamon and ground nutmeg in a medium heavy-bottomed saucepan. Heat over medium heat until sugar is dissolved.
9. DIP cooled doughnuts in warm glaze.