For the Concentrated Apple Cider: Add the apple cider to a large pot over medium high heat. Bring to a boil, then simmer on medium heat until reduced to ¾ cup, about 25-30 minutes. Stir occasionally. Let cool completely.
For the Browned Butter: (Optional) In a saucepan over medium heat, add the butter. Stir until melted, then continue stirring until browned, about 4-5 minutes. It is done when the butter turns slightly brown, smells nutty, and little brown specks form at the bottom. Transfer to a mug to cool to room temperature.
For the Donut Dough: In the bowl of a stand mixer fitted with the whisk attachment, combine the browned butter, buttermilk, and eggs. Beat for 1-2 minutes.
Add the cooled concentrated apple cider, brown sugar, and granulated cane sugar. Beat for 1-2 minutes.
Add the ground cinnamon, baking powder, salt, baking soda, and nutmeg. Whisk until smooth.
Add the flour and mix just until combined and batter is mostly smooth. Be careful not to over mix the batter.
Cover with saran wrap and chill in the fridge for at least 1 in the freezer or 2 hours in the fridge to overnight in the fridge.
To Shape the Donuts: Transfer the dough to a very well-floured surface. The dough will be very soft but should hold sits shape. If needed, knead in up to 1/3 cup more flour.
Roll out the dough to ¾” thick.
Use a 3” cookie cutter to make the individual donuts. Place on their own square of parchment paper, then use a 1” cookie cutter to remove the center donut hole.
To Fry the Donuts: Heat up 4” of neutral frying oil, such as olive oil, in a skillet over medium heat to 350F.
Working in batches of 2-3 donuts, transfer the donuts directly into the frying oil using the parchment paper. Keep a hold of one side of the parchment paper to help wiggly it off the donuts after placing in the hot oil.
Fry for 3-4 minutes on each side, until deeply golden.
Transfer using a slotted spoon to a paper-towel lined wire rack. Let cool at least 10 minutes before adding the glaze.
For the Vanilla Bean Glaze: Combine all ingredients and whisk until a thick but still runny glaze. Transfer to a small, shallow bowl for dipping.
Dip each donut face side in the glaze, lifting to let the excess glaze run off into the bowl.
Place on parchment paper to let the glaze set.
Enjoy warm with BUBBL’R twisted elix’r for a complementary refreshment, or store in a brown paper bag once completely cooled on the counter for up to 3-4 days.
