Apple Cider Doughnuts from Kia - FOX19.com-Cincinnati News, Weather & Sports

3 3/4 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons five-spice powder

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into pieces

1/2 cup whole buttermilk

2 large eggs

1/4 cup apple cider

1 tablespoon vanilla extract

3 to 4 quarts canola oil for deep frying

1 recipe Five-Spice Sugar

1. In a large bowl, combine flour, sugar, baking powder, five-spice powder, baking soda and salt.  Beat at low speed with an electric mixer until blended.  Add butter, beating at low speed until mixture forms fine crumbs.
2. In a medium bowl, whisk together buttermilk, eggs, apple cider, and vanilla until combined.  Add buttermilk mixture to flour mixture, beating at low speed until a soft dough forms.  If dough is sticky, add up to ¼ cup more flour.
3. Turn the dough out onto a sheet of parchment paper dusted with flour.  Knead until smooth.  Dust dough with flour, and place another sheet of parchment paper on top.  Roll dough out to ½-inch thickness.  Slide parchment paper onto a baking sheet.  Place in freezer for 20 – 30 minutes.
4.  In a 4-quart Dutch oven, heat 3 inches of canola oil to 350¢ª F over medium-high heat. Remove dough from freezer, and slide parchment paper onto a work surface.  Using a doughnut cutter dipped in flour, cut out as many doughnuts as possible.  Reroll scraps once.
5. Using a slotted spoon or metal spatula, carefully lower donuts and doughnut holes into hot oil in batches.  Cook until golden brown, 1 to 2 minutes per side, turning once during cooking.  Drain on paper towel lined baking sheet with wire rack on top.  Let doughnuts cool slightly.
6. Dredge warm doughnuts and doughnut holes in Five-Spice Sugar.  Let cool completely.  Store in an air tight container.