Smells like heaven, and tastes wonderfully cinnamon-y — this doughnut pretty much sums up fall.
4 cups all-purpose flour
1 teaspoon freshly grated nutmeg
Pinch of ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, softened to room temp
1/2 cup brown sugar
1/2 cup buttermilk
1 cup unfiltered apple cider
Cinnamon sugar mixture, for coating
Let's get Cooking...
In a large mixing bowl, whisk together flour, nutmeg, allspice, cinnamon, baking powder, baking soda and salt.
Using a hand mixer, cream butter and brown sugar together. Add eggs and mix until light and fluffy. Drizzle in buttermilk and apple cider; scrape down sides and mix again. Slowly add flour mixture and stir until combined. Be careful to not over-mix, which will result in dense doughnuts.
Turn dough out onto a floured work surface. Using a rolling pin, roll to about 1/2-inch thick.
Using a doughnut cutter, cut 13 circles out and set aside to rest under a dish towel while you preheat your fry oil. Heat oil in a tall-sided Dutch oven outfitted with a deep-fry thermometer until it reaches 325°F.
Working in batches, fry doughnuts until golden brown, about 3-5 minutes. Remove with a slotted spoon and toss in cinnamon sugar mixture. Place on a rack to cool.
Once cool enough to handle, stuff with apple cider cream and drizzle with caramel glaze.