Jersey Apple Cider Doughnuts

In a large saucepan, bring the Jersey apple cider to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the cider is reduced to 1 cup, about 20-25 minutes. Let cool completely.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, whisk together the cooled reduced cider, Jersey Royal mashed potato, Jersey milk, melted Jersey butter, and granulated sugar.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Cover the dough and refrigerate for at least 30 minutes to allow the gluten to relax.

Heat 2-3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).

On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter (or a cookie cutter and a small shot glass to cut out the center) to cut out doughnuts.

Carefully place the doughnuts into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.

Remove the doughnuts with a slotted spoon and place them on a wire rack to drain and cool slightly.

While the doughnuts are cooling, prepare the glaze: In a medium bowl, whisk together the powdered sugar, Jersey milk, and vanilla extract until smooth. Add more milk, 1 tablespoon at a time, until the desired consistency is reached.

Dip the warm doughnuts in the glaze and place them back on the wire rack to allow the glaze to set. Serve immediately and enjoy!