Apple Cider Donuts

Instructions

1. Reduce the apple cider
   In a small saucepan, bring the apple cider to a simmer over medium heat. Continue simmering until it reduces to about 1/2 cup, approximately 15-20 minutes. Set aside to cool completely.
2. Prepare the dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until well combined. Set aside.
3. Mix the wet ingredients
   In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Gradually add the reduced apple cider and buttermilk, mixing until just combined.
4. Form the dough
   Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be quite sticky. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up the dough.
5. Shape the donuts
   On a well-floured surface, roll out the chilled dough to about 1/2 inch thickness. Using a donut cutter or two differently sized round cutters, cut out donuts and donut holes. Re-roll scraps as needed.
6. Heat the oil
   In a large, heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Use a candy thermometer to monitor the temperature, adjusting the heat as necessary to maintain a consistent temperature.
7. Fry the donuts
   Carefully add the donuts to the hot oil, a few at a time, being careful not to overcrowd the pot. Fry until golden brown, about 1 minute per side. Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil.
8. Apply the cinnamon-sugar coating
   While the donuts are still warm but not too hot to handle, toss them in the cinnamon-sugar mixture until completely coated. Place on a wire rack to cool slightly before serving. Best enjoyed warm on the same day they're made.