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1
In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes.
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2
Set aside to cool.
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3
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg.
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4
Set aside.
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5
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth.
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6
Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated.
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7
Use a spatula to scrape down the sides of the bowl occasionally.
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8
Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined.
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9
Add the flour mixture and continue to mix just until the dough comes together.
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10
Line two baking sheets with parchment or wax paper and sprinkle them generously with flour.
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11
Turn the dough onto one of the sheets and sprinkle the top with flour.
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12
Flatten the dough with your hands until it is about 1/2 inch thick.
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13
Use more flour if the dough is still wet.
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14
Transfer the dough to the freezer until it is slightly hardened, about 20 minutes.
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15
Pull the dough out of the freezer.
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16
Using a 3-inch or 3 1/2-inch doughnut cutter or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did cut out doughnut shapes.
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17
Place the cut doughnuts and doughnut holes onto the second sheet pan.
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18
Refrigerate the doughnuts for 20 to 30 minutes.
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19
(You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.
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20
).
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21
Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches.
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22
Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350F*.
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23
Have ready a plate lined with several thicknesses of paper towels.
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24
Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together.
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25
Set aside.
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26
Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds.
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27
Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds.
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28
Drain on paper towels for a minute after the doughnuts are fried.
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29
Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.
