A Beginner's Guide by Sahar Ahmed

Directions

In a small saucepan over medium heat, add the apple cider and bring to a boil.
Then lower the heat and cook until the volume is reduced to 1/4 cup. Set aside to cool briefly about 10-15 minutes.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
In the bowl of an electric mixer, cream the butter, sugar and brown sugar. Beat on medium high speed until smooth and fluffy, about 2 minutes.
Add in the eggs one at a time, mixing each just until blended in. Scrape down the sides of the bowl as needed.
With the mixer on low, add in the reduced apple cider and the buttermilk.
With the mixer still on low, add in the dry ingredients, mixing just until incorporated and the dough comes together. Don’t overmix.
Line a baking sheet with parchment paper and dust generously with flour. Turn the dough out onto the baking sheet, sprinkle the top with flour, and use your hands to flatten the dough into a slab about 1/2-inch thick.
Transfer to the freezer and chill so the dough is firm, about 20 minutes.
Remove the dough from the freezer and use a 3 1/2-inch round cookie cutter to cut rounds out of the dough.
The use a 1-inch round cookie cutter to cut out holes from the center. Reroll remaining dough scraps and cut more rounds as needed.
Set the shaped donuts on a parchment lines sheet pan and refrigerate for 20-30 minutes.
In a deep pot, add enough vegetable oil so it reaches about 3 inches deep.
Attach a candy or deep-frying thermometer to the side of the pan and bring the oil to 350 ˚ F.
While the oil is heating, combine the sugar and cinnamon for the coating in a bowl and whisk. Set aside.
When the oil reaches 350 ˚ F, add 2-3 donuts to the pot at a time being careful not to overcrowd them.
Fry for about 60 seconds, then flip and fry on the second side for about 30-60 seconds more or until golden brown.
Use a skimmer to remove the finished donuts from the oil and transfer to a wire rack or a baking sheet lined with paper towels.
Let cool just a few moments, then carefully dip each donut in the cinnamon sugar mixture to coat.
Repeat with the remaining donuts and donut holes.
Enjoy!!