18 three-inch balls
For the doughnuts
2 teaspoons active dry yeast
3 cup whole milk, at room temperature
2 tablespoons honey
3 cups flour
1¼ teaspoons kosher salt
½ teaspoon ground cardamom (optional)
4 large eggs, at room temperature
4 tablespoons (½ stick) unsalted butter, soft yet still cold, cut into 1-inch pieces
2 quarts peanut or vegetable oil, for frying, plus more for the work bowl
For the glaze
¾ cup confectioners’ sugar
2 tablespoons fresh apple cider, or more as needed
1. For the doughnuts: Whisk together the yeast, milk, honey and 1 cup of the flour in the bowl of a stand mixer. Cover and let rest at room temperature for 20 minutes.
2. Add the remaining flour, then the salt and cardamom, if using; beat on low speed until well incorporated. Add the eggs one at a time, beating on medium speed until thoroughly blended.