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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
- 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.
- 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.
- 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.
- 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.
- 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.
- Dredge warm doughnuts and doughnut holes in Five-Spice Sugar. Let cool completely. Store in an air tight container.
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