• 1 Opal Apple, peeled, cored, and chopped
• 2 cups apple cider
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1 cup sugar
• 4 tablespoons unsalted butter, melted
• 2 eggs, room temp
• 1/2 cup buttermilk, room temp
• 1 teaspoon vanilla extract

• Vegetable oil for frying

(Cookie Butter Glaze)

• 3 tablespoons cookie butter
• 3-4 tablespoons cup milk
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

In a saucepan, combine the apples and apple cider and cook over medium heat for 15-20 minutes until the apples have softened and the cider is mostly reduced. Cool completely before pureeing it in a blender. It will be about 1 cup of puree.

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

In another bowl, mix the sugar, butter, eggs, apple puree, buttermilk and vanilla. Add the liquid mixture into the dry ingredients and stir just until combined.

Turn the dough out onto a large piece of plastic wrap. Wrap the dough and chill for 2 hours.

While the dough is chilling, prepare the glaze. Warm the milk in the microwave for 15-20 seconds. Stir in the cookie butter, powdered sugar and vanilla. Mix until smooth. The glaze will thicken as it cools.

When the dough has chilled, heat the vegetable oil in a heavy pot until the temperature reaches 375F degrees.  Roll the dough out to a 1/2 inch thickness and cut out the donuts with a donut cutter.

Working in batches, fry the donuts for 2-3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate then dip them into the cookie butter glaze.