DOUGHNUTS

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
5. Line two baking sheets with parchment paper. Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (we used a 2 1/2” circle), cut out circles of dough and place on the prepared baking sheets, leaving room between.
6. Cut holes from the middles of the circles using a 1” circle cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts.
7. Lightly cover the baking sheets with plastic wrap, and leave the doughnuts to proof for a further 30 minutes (you may need to increase this time if you have done the first rise overnight). They should rise and become a little puffy - when you poke them lightly with your finger, it should leave a small indentation that springs back.
8. In the last 20 minutes of the doughnuts proofing, heat the oil in a large heavy-bottomed pot (cast iron works great). Heat the oil to 350°f / 180°c.
9. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook for 1 1/2 minutes on each side until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack placed over a baking sheet. Allow to cool while you repeat the frying process with the rest of the doughnuts.

GLAZE

1. Place the apple cider in a small saucepan. Bring to a boil and then reduce the heat to a simmer, and cook, stirring occasionally, until you are left with 45g cider (I find the best way to measure this is to put a bowl on the scale and pour the cider into that, check the weight, then reduce more if needed). Check after 5 minutes, then continue to reduce until it is 45g in weight. Set aside to cool. 
2. In a medium bowl, combine the reduced cider, powdered sugar, and heavy cream, and mix well to combine. Adjust to create the desired consistency - add a little more cream if it is too thick, and a little powdered sugar if it is too thin. Test a doughnut to check the consistency to make sure it isn't too runny. 
3. Dip each doughnut into the glaze and place onto a wire rack. Sprinkle immediately with cinnamon and then leave to set. 

Best eaten on the day that they are made.