1/2cupbuttermilk1/2 cup cashew milk + 1 teaspoon vinegar
oil for frying
Apple Cider Glaze
2Tablespoonsfresh apple cider
1 1/2Tablespoonsground cinnamon
Heat the apple cider in a small saucepan over medium-low heat until it is reduced to 1/4 cup, about 20 - 30 minutes. Set aside to cool.
Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.
In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.
Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.
Gradually add the reduced apple ale and the buttermilk, mixing just until combined.
Add the flour mixture, and continue to mix just until dough comes together. It is very sticky!
Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 1/2 inch thick. Use more flour is dough is still wet.
Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
Remove from freezer, and cut out 3 inch circles with 1 inch holes in the center.
Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.
Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.
Remove doughnuts from oil and drain on paper towels for one minute.
Dip the warm doughnuts into the glaze or cinnamon sugar.
Make sure that your hands are good and coated with flour before trying to pat down the dough. You can sprinkle more flour over the top to keep it from sticking to your hands, but this is a wet, sticky dough. If you add too much additional flour, your doughnuts will be dry and dense not light and fluffy.