Graza

Start by making your apple cider reduction. Add the apple cider to a pot and bring to a boil. Once boiling, reduce to a low boil/lively simmer and cook until reduced to around ⅓ - ¼ the original volume. Set aside and let cool until warm, but not hot.

To the bowl of a stand mixer, add the flour, sugar, salt, yeast, and spices. Mix to combine. In a small bowl, combine ¼ c (68g) of the apple cider reduction, with the milk, egg, oil, and vanilla bean paste. Whisk until well combined.

Make a well in the dry ingredients and add you wet. Mix with a dough hook on slow until all of the flour is incorporated, and then mix on medium until a soft dough forms, around 5 minutes. Cover with a kitchen towel and let rest 5 - 10 minutes, and then continue mixing until the dough pulls away from the sides of the bowl, and no longer sticks to your finger when your touch it.

Add to a lightly greased bowl and cover with greased plastic wrap. Let rise until doubled in size, around 1 - 2 hours.

Once doubled in size, punch out the dough and roll it out on a floured surface until ½ - ¼ inch thick. Cut out your donuts as desired.

Place your cut donuts on individual pieces of parchment and cover lightly with plastic wrap until doubled in size, 45 minutes - 1 hour.

While your donuts finish rising, make your cinnamon sugar and apple cider glaze. To make the sugar, combine all of the ingredients in a small, shallow bowl and combine. Taste and add more salt, cinnamon, or cardamom to taste. To make the glaze, combine the powdered sugar, apple cider reduction, Drizzle, and salt. Whisk to combine until smooth. The glaze should be somewhat thin, but not completely liquidy. Taste and adjust the seasoning as needed.

When your donuts are almost ready, heat your Frizzle in a large dutch oven until 350 F. Fry the donuts 2-3 at a time, 1 -2 minutes per side, until golden brown. Immediately transfer to a wire rack lined baking sheet to drain.

For the cinnamon sugar coated donuts, coat in the sugar 1-2 minutes after frying, while they are still hot. For the glaze, allow the donuts to cool slightly (warm is fine, but not hot) before dipping in the glaze. Serve immediately, or within 1 - 2 hours of frying.