Apple Cider Doughnuts

Instructions

1. Reduce the apple cider
   In a small saucepan, bring apple cider to a boil over medium-high heat. Reduce heat and simmer until cider has reduced to 1/2 cup, about 15-20 minutes. Let cool completely.
2. Prepare the dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
3. Mix the wet ingredients
   In a separate bowl, whisk together both sugars, melted butter, eggs, buttermilk, and the cooled reduced apple cider until smooth and well incorporated.
4. Form the dough
   Gradually add the wet ingredients to the dry ingredients, stirring just until combined. The dough will be slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight to firm up the dough.
5. Shape the doughnuts
   On a well-floured surface, roll out the chilled dough to about 1/2 inch thickness. Using a 3-inch doughnut cutter (or two differently sized round cutters), cut out doughnuts and holes. Re-roll scraps as needed.
6. Heat the oil
   In a large, heavy-bottomed pot or Dutch oven, heat 3 inches of vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to monitor the temperature.
7. Fry the doughnuts
   Carefully lower 2-3 doughnuts into the hot oil. Fry until golden brown, about 1 minute per side. Use a slotted spoon to transfer fried doughnuts to a paper towel-lined plate to drain excess oil. Fry the doughnut holes for about 30 seconds per side.
8. Coat with cinnamon sugar
   While the doughnuts are still warm but not hot, 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.