Cider Mini-Doughnuts

• 1 cup unfiltered apple cider
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon, divided
• 1/2 cup well-shaken buttermilk
• 3/4 stick unsalted butter, melted
• 2 large eggs
• 2 cups sugar, divided
• 3 quart vegetable oil
• Equipment: a 2-inch round cookie cutter; a deep-fat thermometer

1. Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes, then cool completely.
2. Whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
3. Whisk together reduced cider, buttermilk, butter, eggs, and 1 cup sugar in a small bowl. Stir into flour mixture until a dough forms (it will be sticky).
4. Turn out dough onto a well-floured surface and pat out with lightly floured hands into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured cutter and transfer to a floured baking sheet. Repeat with scraps (reroll only once).
5. Heat oil to 370u0b0F in a 5-quart heavy pot over medium heat. Slide 10 doughnuts into oil. When each doughnut floats to surface, turn over and fry, turning once more, until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Make more doughnuts, returning oil to 370u0b0F between batches. Cool slightly; dredge in cinnamon sugar made from remaining cup sugar and remaining teaspoon cinnamon.

apple cider, flour, baking powder, baking soda, salt, cinnamon, wellshaken buttermilk, unsalted butter, eggs, sugar, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/cider-mini-doughnuts-240597 (may not work)