Yield: 12 to 18 doughnuts 


¾ to 4 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

112 teaspoons five-spice powder or pumpkin pie spice, divided

1 teaspoon baking soda

12 teaspoon salt

4 tablespoons cold unsalted
butter, cut into pieces

12 cup whole buttermilk

2 large eggs

14 cup boiled apple cider

1 teaspoon vanilla extract

3 to 4 quarts canola oil

1 recipe Five-Spice Sugar

1 recipe Apple Cider Glaze

1. In a large bowl, combine 334 cups flour, sugar, baking powder, five-spice powder or pumpkin pie spice, 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, boiled 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 14 cup remaining flour.


3. Turn 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. Carefully slide parchment paper onto a baking sheet. Place in the freezer for 20 to 30 minutes.


4. Fill a 4-quart Dutch oven with canola oil to a depth of 3 inches. Heat over medium-high heat until oil registers 350° on a deep-frying thermometer. Reduce heat, if necessary, to keep oil at 350°.


5. While oil is heating, set up a doughnut-frying station. Line a rimmed baking sheet with paper towels, and set a wire rack on top. Place baking sheet near the stove. Set Five-Spice Sugar and Apple Cider Glaze next to baking sheet. 


6. Remove dough from freezer, and slide parchment paper onto a work surface. Using a 234-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible. Reroll scraps once.


7. Using a slotted spoon or a metal spatula, carefully lower doughnuts and doughnut holes into hot oil in batches. Cook until golden brown, 1 to 2 minutes per side, turning once during cooking. Drain on prepared baking rack. Let doughnuts cool slightly.


8. Dredge warm doughnuts and doughnut holes in Five-Spice Sugar, or dip in Apple Cider Glaze. Let cool completely. Store in an airtight container.