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1
In a large bowl using a hand-held or standing mixer fitted with the whisk attachment, beat together the sugar and butter until the mixture is pale and fluffy, 4 to 6 minutes.
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2
Add the eggs, one at a time, beating for a minute after each.
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3
In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.
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4
Pour the buttermilk, boiled cider, and vanilla into the sugar-butter-egg mixture.
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5
Mix well, and dont worry if the mixture looks a bit curdled; itll smooth itself out.
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6
Add the flour mixture and gently mix just until fully moistened.
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7
The mixture may appear a bit lumpy, but the most important thing is not to over-mix.
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8
3 Line the baking sheets with wax paper or parchment paper and dust generously with flour.
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9
Turn the dough out onto one baking sheet and gently pat into a 3/4-inch-thickness.
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10
Sprinkle dough with additional flour, cover with plastic wrap and put in the freezer for 10 minutes to firm up.
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11
Remove the dough from the freezer and use a lightly floured 3-inch donut cutter (or two concentric biscuit cutters) to cut out about 18 donuts with holes.
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12
You can gather the scraps and re-roll as needed, but you may need to chill the dough more to firm it up.
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13
Put the cut donuts on the other baking sheet as you go, then transfer to the freezer for 5 minutes to firm up again.
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14
Preheat the oven to 200F and set a rack in the middle position.
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15
Set a plate lined with a few layers of paper towels nearby.
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16
In a Dutch oven or large pot, heat 3 inches of oil to 370F (test with a thermometer).
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17
Drop 3 or 4 donuts into the oil, being careful not to crowd the pan.
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18
Cook until browned on one side, about 1 minute, then flip over and cook until browned on that side, about one minute more.
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19
Transfer the donuts to the paper-towel-lined plate and keep warm in the oven as you cook the rest.
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20
Repeat with the remaining dough (if you find it getting too soft as you work your way through the batches, pop it in the freezer again for 10 minutes).
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21
When the donuts are cool enough to handle, but still warm, sprinkle all over with the cinnamon-sugar or confectioners sugar.
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22
Serve immediately.
