Your mouth hasn't truly experienced the flavors of fall until it has made contact with these doughnuts.
), but brown butter works in a similar way, adding delicately nutty richness that adds to the complexity of the cider.
At cool room temperature, say 70°F , this will take about two hours, but you can expect the dough to move faster or slower in warmer or cooler environments, respectively . As with literally any stage of any recipe, the physical cues take precedent over the estimated time, so pay close attention to the dough, not the clock.
Of course, you can cut the dough however you like, but I find that 3-inch rounds will stretch and puff into nicely sized 3 1/2-inch rings, which feel just perfect in my hands. You can cut them larger or smaller, but do be aware this will affect how long they need to fry. If you like, gather and knead the doughnut holes and scraps into a ball, then roll and cut as before.
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