• In a medium saucepan, heat apple cider to boiling, then simmer for about 10 minutes or until reduced to half.
• Remove from heat and let cool completely.
• In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, nutmeg and all-spice. Set aside.
• In a separate bowl, whisk together cooled apple cider, eggs and cooled butter.
• Pour wet ingredients into dry ingredients and mix together until a sticky dough forms and all the flour has been incorporated. 
• Cover and refrigerate 1-½ hours or overnight.
• Place 3 to 4 inches of oil in a large heavy pot and heat to 325°F. 
• Remove from the fridge and working with ¼ of the dough at a time, roll out on a clean floured surface to ½” thickness.
• Cut into doughnuts using a floured doughnut cutter.
• Once oil is heated, place 3 or 4 doughnuts in the oil and fry 2-3 minutes per side.
• Remove from oil and place on a cooling rack over a baking pan or paper towel lined pan.
• Cool slightly before coating in cinnamon sugar. 
• Repeat with remaining doughnuts. 
• Serve warm.
• Store cooled doughnuts in an air-tight container.

Coating

• Mix sugar and cinnamon together in a flat bottomed bowl. Set aside for covering hot doughnuts.