Step 1: Reduce the apple cider: Pour 2 cups of apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently until the cider has reduced to about 1/2 cup (120ml). This usually takes 15-20 minutes. Let it cool completely. This concentrated apple flavor is key to a standout apple cider donuts recipe.
Step 2: In a large bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, baking soda, 1 tsp ground cinnamon, nutmeg, cloves, and salt. Make sure all dry ingredients are well combined.
Step 3: In a separate medium bowl, whisk together the cooled reduced apple cider, buttermilk, melted unsalted butter, and large eggs.
Step 4: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. The dough will be thick and sticky. Avoid overmixing.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or preferably 1-2 hours. Chilling makes the dough easier to handle and prevents the donuts from absorbing too much oil during frying.
Step 6: Prepare your frying station: Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350-360°F (175-182°C). Use a candy thermometer to monitor the temperature.
Step 7: Lightly flour a clean work surface and your rolling pin. Turn the chilled dough out onto the floured surface. Dust the top of the dough lightly with flour. Roll the dough to about 1/2-inch thickness.
Step 8: Using a donut cutter (or two concentric round cookie cutters, one 3-inch and one 1-inch), cut out your donuts. Gather the scraps, re-roll them once, and cut out more donuts. Place the cut donuts and holes on a parchment-lined baking sheet.
Step 9: Carefully slide 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. Use a slotted spoon to carefully flip the donuts.
Step 10: Once golden, remove the donuts from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. While they are still warm, either dip them in the cider glaze or toss them in the cinnamon-sugar coating.
Step 11: For the cinnamon-sugar coating: Combine 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow dish. Toss the warm donuts in this mixture until evenly coated.
Step 12: For the apple cider glaze: Whisk together 1 1/2 cups powdered sugar with 2-3 tablespoons of the reserved reduced apple cider (from Step 1) until smooth. Adjust the amount of cider to achieve your desired consistency. Dip the warm donuts into the glaze, allowing excess to drip off.