Deep amber apple cider, boiled down until syrupy, is what gives these doughnuts their real fall flavor, backed up by warm cinnamon, nutmeg, and allspice in every bite. The dough gets rolled thick, cut into classic rings, and fried until deeply golden before landing in a cinnamon-sugar coating while still warm — that's the step that makes them irresistible straight off the rack. Buttermilk and eggs keep the crumb soft and tender under that crisp, sugared crust, so each doughnut has a nice contrast of textures. They're a great weekend project: a little patience for the cider reduction and the chill time, then a quick fry and toss right before serving. This one's an easy pick for a gluten free doughnut craving, with all the cozy cider-and-spice flavor you want from the classic version.
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Pour the apple cider into a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1/2 cup, 15–18 minutes. The cider will be syrupy and deep amber. Remove from heat and let cool to room temperature, about 20 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, allspice, and salt. Set aside.
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