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1
In a bowl, stir together the flour, baking powder, salt, nutmeg, and cinnamon.
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2
Set aside.
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3
In a second bowl, cream the butter with the sugar until smooth.
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4
Add the eggs, one at a time, beating after each addition until combined.
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5
Slowly add the cream and milk, mixing until combined, and then mix in the vanilla.
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6
Lastly, add the flour mixture and stir until a stiff dough forms.
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7
On a floured countertop, roll out the dough about 1/2 inch (12 mm) thick.
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8
With a doughnut cutter, cut out the doughnuts.
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9
We prefer a smaller doughnut, but it is up to you.
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10
Pour the oil to a depth of 3 inches (7.5 cm) into your deep fryer (or according to the manufacturers instructions) and heat to 350F (180C).
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11
(Or, use a thick-bottomed, high-sided pot and a deep-fat thermometer.)
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12
Working in batches, add the doughnuts and fry for 3 to 4 minutes, or until they are a nice light brown.
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13
Drain on paper towels.
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14
In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat and simmer for 5 minutes.
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15
With your trusty tongs, dip and coat the doughnuts with the syrup.
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16
Serve 4 to 6 doughnuts per person with a couple of slices of the Smoked Cheddar each.
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17
Combine the cheese, whisky, and syrup in a large freezer bag.
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18
Seal the bag and place it in the freezer for 4 hours.
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19
Start your smoker and heat it to 85 to 105F (30 to 40C); you want to keep the smoke cold, that is, at a slow smolder, using mostly wood chips.
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20
Insert a remote thermometer into the cheese and place it in the smoker.
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21
Smoke the cheese until it reaches an internal temperature of 39F (4C).
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22
The smoked cheese will keep in the fridge for up to 1 month, wrapped tightly in plastic.
