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Apple Cider Donuts

1 cup apple cider
6 tbsp. unsalted butter melted
4 ½ cups all purpose flour
4 ½ teaspoons (2 packages) active dry yeast
2 large eggs
½ cup granulated sugar
½ brown sugar
1 teaspoon kosher salt
1½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Cinnamon Sugar

1 ½ cups granulated sugar or half white and half brown sugar
1 ½ - 2 teaspoons ground cinnamon

To make the dough:
In a microwave-safe container, heat the apple cider and butter to warm (120-130 degrees). Add the vanilla to the butter and apple cider mixture. Set aside for just a moment.
In the bowl of a stand mixer or Cuisinart (or large bowl, using a wooden spoon), combine 2 cups of flour, the dry yeast, sugar, salt, and cinnamon.
Add the apple cider mixture to the flour mixture and mix thoroughly.
Add the additional flour and the eggs, mixing continually until a soft dough forms (this will take 4-5 minutes).
Remove the dough from the mixer and on a lightly floured surface, knead the dough by hand and then place the dough into a lightly greased bowl.
Cover the bowl with plastic wrap and/or a towel allow the dough to rise until doubled (about an hour and a half) in a warm, draft-free place.
Once the dough has doubled in volume, punch down and allow to rest a few moments.
On a lightly floured surface, roll (or pat) the dough to ½" thickness.
Using a 3" donut cutter (or improvise with a 3” round glass/cup), cut the dough into circles, to add the center hole to the donuts. OR, use the 1" cutter to strictly make donut holes. Your call.
Allow your donuts to rise again (approximately 45 minutes to one hour) in a warm, draft-free place until they have doubled in size.
In a large deep-sided skillet (or deep fryer), heat roughly 2" of oil to 325-degrees on an instant read thermometer. Fry until golden brown. Roll while still warm in the cinnamon sugar. Enjoy!

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