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1
Add cider, bourbon, cinnamon stick, cloves and orange peel to a small saucepan. Bring to a boil, reduce to a simmer, and cook until cider is reduced to 2 1/2 tablespoons. Strain into bowl and cool slightly.
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2
Whisk apple butter, buttermilk and vanilla into reduced cider.
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3
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
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4
In the bowl of a standing mixer, add butter and sugars. Mix over medium to medium-high speed until light and fluffy, about 3 minutes. You can also do this by hand using a rubber spatula and transitioning into a whisk. Add egg and beat until well combined.
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5
Add about 1/3 of flour mix to butter mix, combining over low speed. Add 1/3 of wet ingredients, mix to combine, and continue to alternate wet and dry ingredients until completely incorporated. You should have a soft and sticky dough.
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6
Generously flour a baking sheet. Place dough on sheet and using floured hands, flatten into a 3/4 inch thick rectangle. Cover with plastic and chill in refrigerator for at least 3 hours or up to overnight. Cut into donuts using a 3 1/4 inch round cutter and a 1 1/4 inch round cutter to punch out the center. Re-roll dough once and repeat. You can fry any extra odd pieces of dough, too.
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7
While donuts chill, fill a Dutch oven or heavy bottomed pot with 2-3 inches of oil. Heat to 350u00b0F. Add donuts to oil in batches and fry large donuts for a total of 5-6 minutes, and donut holes for a total of about 4 minutes, or until well-browned, flipping halfway through. Drain on a paper towel lined sheet.
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8
Combine sugar, cinnamon, nutmeg and salt for topping in a shallow bowl or plate. Coat all sides of donut in cinnamon sugar while still warm. These are best to eat warm, but can also be stored in an airtight container and eaten the next day. Enjoy.
