1.DO AHEAD: Heat cider in a large saute pan over high heat. Bring to a boil; reduce heat and simmer, stirring occasionally with a rubber spatula, until reduced to 1 cup, about 10 - 15 minutes. Cool.

2.DO AHEAD: brown the butter in a small sauce pan until golden brown and smells intensely buttery and nutty. Transfer to a heat proof bowl. Cool in refrigerator until solid. Bring back to room temperature before using.

3. In the bowl of a standing mixer fitted with the paddle attachment, cream room temperature browned butter with sugars.

4.Add eggs, one at a time, until combined. Mix in vanilla.

5.Meanwhile, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

6.Alternate adding dries with reduced cider until a dough is formed.

7.Transfer to an oiled bowl, cover, and place in refrigerator until chilled, about 1 hour, or the freezer for 10 - 15 minutes.

8.Meanwhile, heat oil in a large sauce pot over medium heat until a thermometer registers 350F. Prepare one baking sheet with a wire rack and a second baking sheet dusted lightly with flour.

9.Prepare cinnamon sugar by mixing sugar, sugar in the raw, cinnamon, and salt together in a medium bowl. Set aside.

10.Working on a lightly floured surface, roll chilled dough into 1/2 inch thick slab. Cut out round with a 3 inch round cutter. Cut a hole in the center with a 1 inch round cutter. Dip cutters into flour before cutting to reduce stickiness.

11.Once oil is ready, fry donuts in batches of 4. Gently place donuts in the oil and fry, flipping to evenly cook, until puffed and golden brown. Remove donuts from hot oil and place on wire rack to drain off excess oil.

12.While still hot but not wet, place donuts in cinnamon sugar and toss until well-coated. Return to wire rack.

13.Repeat with frying the remaining donuts, adjusting the heat as needed to maintain an oil temperature of 350F, and toss each batch in cinnamon sugar after.

14. ENJOY!!!

*Reduce the apple cider to 1 cup a few hours or the day before making donuts so it has time to chill.

*To make the browned butter, start with more butter than is required in the recipe to account for any butter loss. So for 84 grams in the recipe, I would start with about a stick or 1/4 cup of butter and weigh out 84 grams from the browned butter. Once butter is browned, transfer to a heat proof container and chill until solid. Bring back to room temperature before using.

*Two quarts oil is recommended for a large 6 - 8 quart sauce pot. If you have a smaller pot, feel free to use less oil. If you want to fry one donut at a time in a very small pot, 2 cups oil should suffice.

*To make gluten-free, an all-purpose gluten-free flour works wonderfully as a 1:1 replacement in this recipe.

*To make dairy-free, omit the browned butter and use an equal amount of dairy-free butter or substitute coconut oil for an all-natural option.

*Try replacing the sugars with coconut sugar for a more natural sugar version.

*The dough can be made ahead and chilled overnight before rolling out and frying, if desired. 9.To remove the donuts from the oil, use a slotted spoon, tongs, or chop sticks.

*I used sugar in the raw for an extra crunchy coating, but if you don't want to purchase, feel free to substitute regular sugar for an equal amount.

*The donuts are best eaten the day they are made, but, once cooled, they can also be stored in an airtight container at room temperature for up to 2 days. If desired, rewarm in a 325F oven for about 5 - 7 minutes.