Apple Cider Doughnuts

Spiced autumn doughnuts made with reduced apple cider, fried golden and finished with glaze or cinnamon sugar.

Ingredients

2 cups	480 ml	apple cider
3 cups	720 ml	all-purpose flour
1/2 cup	120 ml	whole wheat flour
2/3 cup	160 ml	packed brown sugar
2 tsp	10 ml	baking powder
3/4 tsp	3.8 ml	salt
1/2 tsp	2.5 ml	baking soda
1/4 tsp each		ground cardamom, nutmeg, cinnamon and allspice
2		eggs, large, room temperature
6 tbsp	90 ml	butter, melted and cooled
—		oil, for deep-fat frying
—		chocolate or maple glaze for doughnuts, optional

In a small saucepan, bring the cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.
Whisk together the flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk the eggs, melted butter and cooled cider; stir into the dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.
Divide the dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep fryer, heat oil to 325°F (165°C). Fry the doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry the doughnut holes, a few at a time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip the doughnuts into glaze or sugar of your choice.