• Bring apple cider to a boil in a saucepan; cook, stirring occasionally until cider has reduced to ½ cup, about 20 minutes. Remove from heat and cool.
• Mix 1 cup flour, 1 cup sugar, baking powder, baking soda, 2 teaspoons cinnamon, and salt together in a large bowl. Add melted butter, eggs, and cooled cider to the flour mixture. Stir in the remaining 2 ½ cups of flour into the mixture until a soft dough forms. Refrigerate dough for 10 minutes.
• Heat oil in a large pot to 375 degrees F.
• Roll dough out on a floured surface ½" thick. Cut into donut shapes using a donut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and roll out again and continue to cut out donuts until all of the dough has been used.
• Working in batches, carefully place donuts into the hot oil and fry until the donuts rise to the surface, about 2 minutes. Flip and fry until the other side is golden, about one more minute.
• Transfer donuts to a wire cooling rack, with a cookie sheet underneath to catch drips. Bring the oil back up to temperature before frying the next batch.

Cinnamon Sugar Version

• Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
• Toss warm doughnuts in the bag of cinnamon-sugar.

Buttercream Caramel Version

• Heat butter and honey in microwave until melted. Stir. Add milk and vanilla. Stir in powdered sugar.
• Dip cooled donuts in buttercream glaze.
• Drizzle with caramel dip.

  Tip: Spoon caramel into a plastic bag, then make a small cut in the corner to make drizzling the caramel quick and easy.