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1. Boil the cider in a saucepan until reduced to 1/3 to 1/4 cup. Stir often to avoid scorching.

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2. Combine 3 1/2 cups flour, baking powder, baking soda, spices, and salt in a medium bowl.

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3. In a mixer bowl, beat butter and sugar until smooth. Add eggs one at a time, beating well. Add buttermilk and cooled cider.

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4. Add the dry ingredients to the wet and mix on low until just combined. If dough is very sticky, add up to 1/2 cup flour.

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5. Turn dough out onto a floured surface. Pat into a 1/2 inch thickness and cut out doughnoughts. Reroll the scraps and continue cutting.

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6. Place the doughnoughts on a cookie sheet and refridgerate for at least 20 minutes to firm up.

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7. Heat oil to 350 deg F. Fry doughnoughts for 2 minutes on each side or until golden and done.

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8. Drain on a rack or paper towels for a couple minutes. Then shake each doughnought in a paper bag with granulated sugar to coat.

Apple Cider Doughnoughts