Instructions

1. Reduce the apple cider. Pour the apple cider in a heavy bottom medium size pot and bring to boil. Reduce to a simmer, stirring every few minutes or so until reduced to ½ cup (150g) and is thick and syrup. This can take up to an hour! If you want to break up the work, you can reduce the cider up to 1 week in advance.
2. Make the dough. Pour the reduced apple cider into a large mixing bowl. Add the melted butter, brown sugar, eggs, and vanilla to the bowl. Whisk to combine. Add the apple sauce and buttermilk and whisk together.
3. Scrape down the sides and bottom of the bowl, then add the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Use the spatula to fold together until the mixture forms a thick, slightly sticky dough.
4. Lay a large piece of plastic wrap out on the counter and turn the dough out onto it. Flour the top of the dough and flatten it into an oval disc, wrapping it tightly in the plastic wrap. Refrigerate until the dough is firm enough to roll out, about 1 hour and up to overnight.
5. Cook the donuts. Turn the chilled dough onto a well-floured surface. Use a rolling pin to roll the dough out to a ½ inch thickness. Use a 3 ½ inch donut cutter (or a 3 ½-inch circle shaped cutter and a smaller 1-inch cutter to stamp out the middle hole) to cut out the donuts, saving the donut holes. Gather the scraps together into a ball and gently knead them together. Roll out and cut the dough again–you should end up with 8 donuts and 8 holes.
6. Heat 4 inches of oil in a large pot over medium-low heat to 350°F. Place a cooling rack on top of a baking sheet and set aside.
7. While the oil heats, prep the cinnamon sugar coating. In a medium bowl, combine the granulated sugar, cinnamon, ginger and salt. Stir to combine and set aside.
8. Fry 2 to 3 donuts at a time (being careful to not overcrowd the pot) for 2 minutes. At this point you should be able to see the edges begin to look crisp. Flip the donut and continue cooking until the donuts have expanded and have craggy edges all over, about 1 more minute. Use a slotted metal spatula to transfer them to the prepared cooling rack and repeat with the remaining donuts and donut holes (the donut holes will fry in about half the time).
9. Once they’re cool enough to the touch (but still warm), dip each donut into the cinnamon sugar on both sides to fully coat. Serve immediately!