Apple Cider Donuts Recipe

Bring apple cider to a boil over medium-high heat.

Reduce down to 1/2 cup (takes about 20 to 25 minutes).

Pour into a large glass measuring cup.

Add butter to hot cider and stir to melt. Set aside, cool.

In a large bowl, whisk together eggs with white and brown sugar.

Add cooled cider/butter mixture, sour cream, and vanilla extract.

Sift together flour, baking powder, salt, cinnamon, and nutmeg.

Using a wooden spoon, mix dry ingredients into the wet until just incorporated.

Cover and chill for 1 hour.

On a very well-floured surface, roll out the cooled dough to about 3/4-inch (2 cm) thickness.

Cut dough into donut shapes using pastry cutters or a mason jar and a bottle cap/shot glass.

Chill cut donuts 10 minutes more if necessary.

Heat oil to 350 degrees F.

Fry donuts, 3 to 4 at a time, flipping occasionally until golden on both sides.

Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.