Ingredients:

For the donuts:

1 cup apple cider
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
4 tablespoons (½ stick) butter, softened
1 cup granulated sugar
2 eggs
½ cup buttermilk
vegetable oil (for frying)

For the glaze:

1 cup confectioners’ sugar
2 tablespoons apple cider

Instructions:

1. In a saucepan over medium or heat, gently reduce the apple cider to about ¼ cup, about 20–30 minutes. Set aside to cool.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
3. In the bowl of an electric mixer, cream together the butter and sugar until smooth. Add the eggs at low speed, one at a time, mixing each until completely incorporated. Gradually add the reduced apple cider and buttermilk, mixing until combined. Add dry ingredients and mix just until dough comes together.
4. On a floured sheet of parchment or waxed paper, roll or pat dough to ½″ thickness and place on a sheet pan in the freezer for 20 minutes.
5. Add 3–4 inches of oil to a deep-sided pan at medium heat until the oil reaches 350°F (a candy thermometer works great here.)
6. While the oil is heating, pull the dough out of the freezer and cut out donuts using a 3″ donut cutter. Place the cut donuts and donut holes onto a sheet pan and refrigerate for 20 minutes.
7. Line a plate or cooling rack with multiple layers of paper towels.
8. In a small pan, whisk together the apple cider and confectioners’ sugar for the glaze on medium-low heat until the mixture is smooth and the sugar is completely dissolved, then reduce heat to low.
9. To fry, place the donuts in the oil for 60 seconds, then flip them over for another 30–60 seconds until evenly cooked.
10. Drain on the paper towels, dip the top in the glaze, and enjoy!