• Peel and chop the apple finely, put it in a pot with the apple juice, and bring it to a boil. Allow it to reduce until the liquid is almost syrupy. You want 2/3 C of liquid left. While it reduces, you can work on the rest of the dough. 

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• Preheat your pot of oil over medium-high heat. Use a probe and the ChefAlarm with the high-temp alarm set to 350°F (177°C) and the low-temp alarm set to 325°F (163°C).
• In the bowl of a stand mixer, cream together the two sugars and the butter until light and fluffy, about 3–4 minutes. 
• Add the eggs and mix. It will look broken and ugly, and that’s ok for now. 
• Add two cups of flour, the salt, baking powder and soda, and the cinnamon and mace. Mix to combine. 
• Add the apple butter and mix. 
• Add two more cups of flour and mix, then the reduced apple juice and the cooked apple, along with the buttermilk. Mix to combine. (If the apple juice is reduced beyond 2/3 cup, add more juice to compensate for the lost liquid. You want a full 2/3 C of liquid.)
• Add the final half cup of flour and mix in. The dough will be rather sticky. 
• Flour your work surface and turn the dough out onto it. Press and/or roll the dough out to about 1/2″ thick—a little thinner is ok.
• Use a donut cutter or a biscuit cutter and another small circle to cut out the donuts. 

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• When the oil is up to temp, place a few donuts gently in the oil.

• Cook the donuts for about 60–90 seconds per side. (You can start the timer on the ChefAlarm to time each side.) 
• Temp the donuts using your Thermapen ONE. You want the internal temp to be between 185°F (85°C) and 200°F (93°C). 
• Remove the donuts to a paper towel-lined rack to drain. Coat in cinnamon sugar. 

• Continue frying donuts in batches until they are all cooked. Don’t forget to cook the holes, which will take less time to cook. 
• Serve with cold milk, hot coffee, or, of course, cider!