In a sauce pan warm up milk and place butter in the milk. Once butter is melted, remove from heat and let sit until luke warm
Warm water to 110 degrees F * and add in yeast. Set aside and allow yeast to bloom until slightly bubbly, around 5 to 10 minutes
In a stand mixer bowl add the yeast and luke warm milk mixture. Gently stir to ensure the ingredients are mixed together
Add the sugar, egg, salt and half of the flour to the mixture. With a paddle attachment on your stand mixer, slowly mix the flour in, increasing the speed to medium and continuing until all the flour is incorporated
Turn the stand mixer off and switch out the paddle attachment to the dough hook, turn back on to low speed, and slowly add in the remaining flour
When the flour is incorporated, continue to knead the dough in your stand mixer for another 3-5 minutes, until the dough pulls away from the bowl and has a smooth texture
Transfer the dough to a well oiled bowl, cover with a slightly damp tea towel and let rest until it has doubled in size, about 1 hour. This time could be longer or shorter depending on the temperature inside your home
Once the dough has doubled in size, roll out dough to about 1/2 inch thick on a well floured surface. Cut out the dough with a biscuit cutter, place on a parchment lined baking sheet, and cover with your slightly damp tea towel. Let rest for another 30 minutes until your dough is slightly puffed up
Preheat the oil in a heavy bottom Dutch oven to 350 degrees F. You do not need a ton of oil, about 3 inches from the bottom of the pan is plenty
Slowly place the doughnuts into the oil, only placing 2 to 3 at a time, 4 if its a larger dutch oven. You do not want to overcrowd the pot, as it will make your oil temperature drop too much
Cook for 1 minute per side, or until golden brown. Transfer to a cooling rack that is over a parchment paper lined baking pan, so that you don’t have a lot of oil on your pan. The parchment paper makes for an easier clean up
Allow to cool for 15 to 20 minutes
In a piping bag, fill your cranberry apple cider jam (recipe below)
Create a small hole in one side, I like to use a straw or butter knife to cut a little slit
Gently pipe the cranberry apple cider jam into the slit until full, you will see the middle of the doughnut extend and jam will start to come out slightly from the slit
Roll them in fine sugar or a simple powdered sugar glaze
