Smoked Cheddar with Doughnuts

• 2 3/4 cups (350 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup (55 g) unsalted butter, at room temperature
• 1/2 cup (100 g) sugar
• 2 eggs
• 1/4 cup (60 ml) whipping cream (35 percent butterfat)
• 1/4 cup (60 ml) milk
• 1 teaspoon vanilla extract
• Canola oil for deep-frying
• 1 cup (300 g) maple syrup
• 8 thin slices Smoked Cheddar (recipe follows)
• 2-pound (900-g) block Cheddar cheese
• 1 tablespoon Canadian whisky
• 2 tablespoons maple syrup

1. In a bowl, stir together the flour, baking powder, salt, nutmeg, and cinnamon.
2. Set aside.
3. In a second bowl, cream the butter with the sugar until smooth.
4. Add the eggs, one at a time, beating after each addition until combined.
5. Slowly add the cream and milk, mixing until combined, and then mix in the vanilla.
6. Lastly, add the flour mixture and stir until a stiff dough forms.
7. On a floured countertop, roll out the dough about 1/2 inch (12 mm) thick.
8. With a doughnut cutter, cut out the doughnuts.
9. We prefer a smaller doughnut, but it is up to you.
10. Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer (or according to the manufacturers instructions) and heat to 350F (180C).
11. (Or, use a thick-bottomed, high-sided pot and a deep-fat thermometer.)
12. Working in batches, add the doughnuts and fry for 3 to 4 minutes, or until they are a nice light brown.
13. Drain on paper towels.
14. In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat and simmer for 5 minutes.
15. With your trusty tongs, dip and coat the doughnuts with the syrup.
16. Serve 4 to 6 doughnuts per person with a couple of slices of the Smoked Cheddar each.
17. Combine the cheese, whisky, and syrup in a large freezer bag.
18. Seal the bag and place it in the freezer for 4 hours.
19. Start your smoker and heat it to 85 to 105F (30 to 40C); you want to keep the smoke cold, that is, at a slow smolder, using mostly wood chips.
20. Insert a remote thermometer into the cheese and place it in the smoker.
21. Smoke the cheese until it reaches an internal temperature of 39F (4C).
22. The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.

flour, baking powder, salt, freshly grated nutmeg, ground cinnamon, unsalted butter, sugar, eggs, whipping cream, milk, vanilla, canola oil, maple syrup, cheddar cheese, canadian whisky, maple syrup

Taken from www.epicurious.com/recipes/food/views/smoked-cheddar-with-doughnuts-388904 (may not work)