Yeasted Apple Cider Doughnuts

I just committed the cardinal sin for food bloggers - I forgot to take a picture of my food before it was inhaled by co-workers and housemates.  So, you are left with the tupperware remnants of the apple cider doughnuts I made.  For this being my first time frying dough (I do make onion rings from time to time, so I'm not a complete stranger to frying), I think they turned out quite well.  I was happy that I was able to find a recipe for yeasted apple cider doughnuts - most of the recipes out there are for cake doughnuts (a texture I am not too fond of).  I had the most trouble with keeping the oil at a consistent 360 degrees.  One second it would be at a perfect 360 degrees then shoot up to over 400 degrees and take forever to cool back down.  Next time I make doughnuts, I'll work harder for temperature regulation.

Apple Cider Doughnuts

Adapted from Coconut & Lime

Ingredients

• 2 1/4 teaspoons active dry yeast
• 3/4 cup milk, at room temperature
• 1/4 cup apple cider, at room temperature
• 1/4 cup warm apple cider (about 110 degrees)
• 3 1/4 cups flour
• 4 tablespoons butter, at room temperature
• 3 egg yolks
• 2 tablespoons sugar
• 1 teaspoons salt

apple cider frosting

• 3 cup confectioners' sugar
• 1/4 cup butter, at room temperature
• 1/3 cup apple cider

Cinnamon Sugar Topping:

• 1 cup granulated sugar
• 2 1/2 tablespoons ground cinnamon

vegetable oil for frying

Directions:

For the frosting:

1. Beat all ingredients together until a spreadable icing forms.

For the doughnuts:

1. In a small bowl, sprinkle the yeast over the warm cider in the bowl of a stand mixer or large mixing bowl. Let stand until foamy, about 5 minutes.
2. Add the flour, remaining cider, milk, butter, egg yolks, sugar, and salt until you have a soft, elastic dough that comes together easily into a ball.
3. Place the dough in a greased bowl and cover with a tea towel or plastic wrap. Let the dough rise until it has doubled in bulk, about 1 1/2 hours.
4. Flour a clean work surface. Place the dough on the surface and roll it out. Roll until it is about 1/2 thick. Cut out doughnut shapes.  With excess dough, reform into a ball and let it rest in the refrigerator until ready to roll out again.
5. Meanwhile, heat (to 360) about 3 inches of oil in a heavy pot. Fry the doughnuts flipping at least once to insure that they are golden brown on all sides, about 1.5 minutes. 
6. Drain on paper towel lined plates or baking pans. Repeat for remaining doughnuts. Frost cooled doughnuts if desired, then sprinkle with cinnamon sugar mixture. Eat the same day they are made.