1. First, in a medium sized bowl, whisk together the dry ingredients: 2 cups + 2 Tbsp. all-purpose flour, 1 tsp. baking powder, 3/4 tsp. baking soda, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, and 1/8 tsp. salt. Set that aside.

2. In a small saucepan, heat 1 + 1/2 cups apple cider for about 20-30 minutes, until it reduces to about 1/2 cup. Let it cool.

3. Now in a large bowl, whisk together the apple cider, 5 Tbsp. browned butter, 1 large egg, 1/3 cup whole milk, 1/3 cup packed brown sugar, 1 tsp. vanilla extract, and 1 tsp. apple cider vinegar. Once that’s combined, add in the dry ingredients.

4. Heat oil in a large dutch oven over medium to medium-high heat until it reaches 350 degrees F. Line a baking sheet with paper towels.

5. Once the oil reaches 350 degrees F, scoop the batter using a small ice cream scoop and gently lower the balls into the oil. Make sure that the pot isn’t overcrowded. Fry them for about 4-5 minutes or until golden brown and puffed, flipping them over every so often. Remove the donuts with a slotted spoon and place them onto the baking sheet lined with paper towels. Right away, toss the donuts in the cinnamon sugar until coated. Repeat with the remaining dough.

6. Now finally, top with a drizzle of caramel and enjoy!