Preparation

• Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.
• 将黄油和糖放入装有桨叶附件的常规搅拌机的碗中。以中高的速度一起奶油，直到结合良好，约3分钟，根据需要将碗的侧面刮下一两次。加入蛋黄并跳动，根据需要将碗的侧面刮下一两次，直到光滑为止。加入冷却的苹果酒和酪乳，然后搅拌直至混合。将面粉混合物搅拌直至混合。不要过度混合！
• Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.
• 第2行带有羊皮纸或打蜡纸的烤盘，并慷慨地撒上面粉。将面团转到其中一个，然后撒上面团的顶部。
• 用手将面团弄平，直到大约1⁄2英寸厚，如果需要，请在更大的面粉上撒上以防止粘住。将烤盘放在冰箱中，直到面团略微硬化，约20分钟。
• 从冰箱中取出面团，并使用3英寸的甜甜圈切割机切割尽可能多的甜甜圈形状。将切割的甜甜圈和甜甜圈孔放在第二个烤盘上。重新滚动并切割废料。将切割的甜甜圈和孔冷藏20至30分钟。
• Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.
• 小心地向锅中添加一些甜甜圈，小心不要拥挤。在30秒至1分钟的一侧炸到金黄色。转弯并继续炸至两侧金色，再过30秒至1分钟。将煮熟的甜甜圈在纸巾上排干，然后用剩余的甜甜圈重复，密切注意温度计，以确保油保持稳定的350°F并根据需要调节热量。
• Roll the warm doughnuts in cinnamon sugar and serve warm.

For glazed cider doughnuts, whisk together 1⁄2 cup of apple cider with 2 cups of confectioners’ sugar until smooth. Place the cooled doughnuts on a wire rack set over a rimmed baking sheet and pour the glaze over the doughnuts to coat the tops. Let them stand until the glaze has hardened, about 30 minutes, before serving.