Apple Cider Doughnuts

In a large skillet over medium-high heat, boil apple cider, 1⁄4 cup maple syrup, and cinnamon sticks until thick and syrupy, 20 to 30 minutes. Transfer to a medium bowl and whisk in apple butter, buttermilk, and vanilla until smooth; set aside.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.

In an electric mixer on medium speed, beat together butter, brown sugar, and 1⁄4 cup of granulated sugar until smooth, about 3 minutes. With the mixer running, add the eggs one at a time, followed by 1 tablespoon maple syrup. Reduce the mixer speed to low and alternatively add half of the dry ingredients with half of the apple butter mixture until both are fully incorporated. The resulting dough will be sticky, resembling cookie dough.

Transfer the dough to a rimmed sheet pan lined with parchment paper and floured generously. Flour hands to press the dough to evenly fill the sheet pan. Generously dust the top of the dough with flour and wrap tightly with plastic wrap. Refrigerate for at least 3 hours, or at most 12 hours, before shaping doughnuts.

When preparing to shape doughnuts, heat peanut oil in a Dutch oven to 350°. Combine remaining granulated sugar and cinnamon in a rimmed baking dish or a takeout container. Transfer the dough to a floured work surface or wood cutting board. Fold the dough a few times, adding flour when sticky.

Press or roll out dough with a baking pin to 1⁄4-inch thickness. Using a large round biscuit cutter (3 1⁄4-inch diameter), cut out as many doughnuts as possible from the dough. Using the smallest round biscuit cutter (1 1⁄4-inch diameter) or a round household item of smaller diameter (I used a bottle cap), punch out the center of each round.

Prepare a sheet pan fitted with a cooling rack and fry the first round of doughnuts in the heated oil. Carefully place the cut dough in the oil as it will be dangerously hot. Fry until deep golden brown on both sides, about 2 1⁄2 minutes per side, flipping gently using a chopstick.

Remove from oil with a pair of chopsticks or a handheld strainer and place on cooling rack. Allow to cool slightly before tossing in cinnamon sugar. Fry the dough centers as doughnut holes or combine them into the main dough. Continue until all the dough is used.

Enjoy warm with hot cider or coffee, and store for up to 3 days in an airtight container or freeze for up to 1 month.