Together, the cider dough and apple sugar come together in a doughnut that’s crisp and light, but chewy, with loads of apple in every bite.
Ingredients for 12 servings
13 1/2 ounces bleached all-purpose flour, such as Gold Medal, plus more for kneading (about 3 cups, spooned; 385g)
1/2 ounce sugar (about 1 tablespoon; 15g)
1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 1/2 teaspoons (5g) instant dry yeast, such as SAF; not RapidRise or active dry (more info here)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon ground cloves
9 ounces apple cider; do not use a reduction (about 1 cup, plus 2 tablespoons; 255g)
1/4 ounce rose water (about 1 1/2 teaspoons; 7g) (optional)
1/8 teaspoon almond extract (optional)
2 ounces hazelnut oil, or brown butter (just over 1/4 cup; 55g)
Refined coconut oil, such as Nutiva, for frying (see note)
For the Topping:
1 recipe Apple-Cinnamon Sugar (about 1 1/4 cups; 8 ounces; 225g), or cinnamon sugar to taste