In a medium saucepan, pour 1½ cups of fresh apple cider. Bring it to a boil, then reduce to a simmer. Cook for about 15–20 minutes until thickened to roughly ⅓ cup. Remove from heat and allow to cool.

In a large mixing bowl, beat ½ cup unsalted butter and ¾ cup sugar until light and fluffy. Incorporate 2 eggs one at a time, mixing well after each addition.

Add cooled reduced apple cider, ½ cup buttermilk, and 1 teaspoon vanilla extract to the creamed mixture. Stir gently until well combined and smooth.

In a separate bowl, whisk together 2 cups of unbleached flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon nutmeg, 1 teaspoon cinnamon, and ½ teaspoon salt until well blended.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick but smooth.

Transfer the dough onto a floured surface and flatten to about ½ to ¾ inch thick. Wrap in plastic wrap and freeze for 15 minutes.

Use a 2½-inch round cutter to cut out the doughnuts. Cut holes in the center and place on parchment-lined baking sheets. Freeze again for 10 minutes.

Heat vegetable oil to 350°F. Fry the doughnuts for about 1 minute on each side until golden brown. Remove using a slotted spoon and let excess oil drain off.

Coat the doughnuts in cinnamon sugar or drizzle with a glaze made from powdered sugar and apple cider. Enjoy!