Spiced Cider Donuts

In a large bowl stir together 1 3/4 cups flour, the yeast, and chile powder. In a medium saucepan heat and stir apple, butter, cider, milk, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add cider mixture and eggs to flour mixture. Stir to combine. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total; dough will be slightly sticky). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Line a large baking sheet with parchment paper. Lightly flour parchment.

Roll each dough half to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch donut cutter, dipping it into flour between cuts. Reroll scraps as necessary. Place donuts and donut holes on the prepared baking sheet. Cover with a light kitchen towel; let rise in a warm place until double in size (45 to 60 minutes).

You have three options for cooking the donuts. To fry: In a 3-qt. heavy saucepan heat 1 1/2 inches oil over medium to 365°F. (If using an electric deep-fat fryer, follow manufacturer's directions.) Fry donuts, two or three at a time, about 2 minutes or until golden brown, turning once. (To prevent donuts from absorbing too much oil, it is important to maintain oil temperature at 365°F. Use a deep-fry thermometer to check oil temperature.) Remove donuts with a slotted spoon. Drain on paper towels. Repeat with remaining donuts and holes.

Dip tops of donuts and holes in Spiced Glaze. Let stand until glaze is set. Makes 21 donuts plus holes.

In a small bowl combine 2 cups powdered sugar and 1/4 teaspoon ancho chile powder or ground cardamom. Stir in enough milk (2 to 3 tablespoons) to make a thin icing consistency.