Apple cider donuts

Bring 600 ml apple cider to a boil in a pot and reduce over medium-high heat 15 to 20 minutes to about one cup, then cool.

Mix the cooled cider with 50 g granulated sugar, 110 g brown sugar, two eggs and 85 g melted unsalted butter.

In a large bowl whisk 420 g all purpose flour, one teaspoon salt, two teaspoons baking powder, half a teaspoon baking soda, half a teaspoon cinnamon, a quarter teaspoon cardamom and a quarter teaspoon freshly grated nutmeg.

Pour the wet into the dry and mix until just combined; the dough will be very loose.

Cover and chill two to 12 hours until firm; past 12 hours the leaveners are less reactive.

Fill a Dutch oven with three inches of veggie oil and bring it to 350F.

Turn the dough onto a heavily floured surface and pat it to a half-inch thickness, no thinner or they will not puff and no thicker or they will be raw in the middle.

Cut with a three inch circle cutter and a one inch cutter for the hole, flouring between every cut and lifting with a bench scraper, onto parchment paper on a baking sheet.

Re-roll the scraps for more donuts and donut holes.

Fry at 350F, one to two minutes per side for the donuts and about one minute for the holes, adjusting the heat as the temperature drops with each batch.

Drain on a wire rack.

Mix one cup of sugar with one tablespoon of cinnamon and toss the warm donuts in it until coated.