Well Made by Kiley

Brown butter: Add 6 tbsp of butter to a saucepan over medium-high heat. Allow to melt and brown, stirring continuously for 5-8 minutes. Remove and pour into a large bowl. Place in the fridge to cool and harden up until smoothable.

Reduce apple cider: Bring 2 cups of apple cider to a boil in a small saucepan over high heat. Boil for 1 minute, then reduce to medium heat. Allow it to gently boil, stirring occasionally, until the liquid is reduced to 3/4 cup (approximately 15 minutes). Set aside and cool completely.

Make the dough: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1.5 tsp cinnamon. Set aside.

In the bowl with the brown butter, add 3/4 cup granulated sugar and 1/4 cup brown sugar, and beat for 1 minute.

Add the eggs and beat. Then add the vanilla, greek yogurt mixture (or buttermilk), and cooled apple cider. Mix on low until combined.

Add the dry ingredients to the wet, and mix until flour is incorporated. Cover the bowl and refrigerate for 1 hour.

Turn the dough onto a floured surface; roll to about 1/2 inch thick. Using a donut cutter or cup, cut out approximately 2-inch discs. Then using a smaller round cutter or knife, cut out small holes in the centers. Re-roll the scraps to cut more donuts.

Heat the avocado oil in a large pot until it reaches 360-375°F.

Working in batches, drop a few donuts into the hot oil. Cook for 1-2 minutes per side, until a deep golden brown.

Transfer to a paper towel-lined cooling rack. Cool for about 1 minute, then roll in the cinnamon sugar coating.

Cinnamon Sugar Coating: In a shallow dish, combine 1 cup granulated sugar and 1.5 tbsp cinnamon.

Serve the donuts warm with a scoop of vanilla ice cream and a drizzle of salted caramel. Enjoy!