For the Doughnuts

• Using a medium saucepan, add the apple cider and place over medium heat. Boil until cider has reduced to ½ cup (~20-25 minutes). Remove reduced cider from heat and set aside.
• Meanwhile, using a countertop mixer or a hand mixer, cream together the sugar and butter until light and fluffy (~2-3 minutes on medium speed).
• Add the eggs one at a time, mixing until just incorporated after each addition.
• In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt until well combined.
• In another bowl, whisk together the reduced apple cider and buttermilk.
• Add half of the flour mixture to the bowl; mix on low speed until just combined.
• Add half of the liquid mixture; mix on low speed until just combined.
• Repeat with the remaining flour and liquid.
• Place dough in freezer for 20 minutes or until firm.
• Transfer dough onto well-floured countertop.
• Roll dough into large square approximately ½” thick. If dough is still sticky to roll, then just use some additional flour. (Note: If your doughnuts are too thick, then the outsides will burn while the insides remain uncooked.)
• Using a doughnut cutter (or a 3” and a 1” round cookie cutter), cut the doughnuts and doughnut holes. Place doughnuts on a parchment-lined sheet pan. Reroll any scraps and continue cutting until all dough has been used.
• Place doughnuts in freezer for 10 minutes.
• Pour oil into a deep fry pan or Dutch oven until it is about 3” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
• While oil is heating, make the Cinnamon Sugar Topping by whisking together the sugar and cinnamon. Place mixture in a paper bag.
• Place 2-3 doughnuts into the pan, taking care not to overcrowd the pan. Fry doughnuts for 1 minute, flip and then fry for 1-2 more minutes, or until completely cooked. Transfer cooked doughnuts onto paper towels and pat dry. Continue until all doughnuts have been cooked.
• Once doughnuts have cooled, shake doughnuts (one at a time) in the bag with the cinnamon-sugar topping until well coated. Tap off any excess sugar. Repeat with remaining doughnuts. Serve immediately. (Note: If you plan on serving these doughnuts later, store them uncoated in an air-tight container. Shake them in cinnamon sugar just before serving.)