In a saucepan over medium high heat, cook apple cider until it has reduced to 0.5 cup, monitoring it especially near the end so you have the correct volume. Let cool.

On a stand mixer fitted with the paddle attachment, cream butter and sugar until smooth.

Add eggs, mix well on medium speed, and scrape the sides of the bowl.

Add buttermilk, vanilla, and cider reduction.

Whisk dry ingredients together, then add to the liquids in the bowl, mixing on low speed until just combined and dough is smooth.

Remove bowl from mixer and transfer dough to a plate, cover with plastic wrap, and chill until set enough to roll on a countertop.

Lightly flour a flat surface, and place the dough on it. Roll out to 0.5-0.75” thickness. Using a small round pastry cutter, cut the small donut holes out and transfer to a clean tray.

Fill a large, heavy bottomed saucepot just under halfway with vegetable oil. Place over medium-high heat and bring to fry temperature, about 375 degrees F.

Fry donut holes at this temperature, 3-4 minutes each, using a slotted metal spoon to turn them if needed.

Remove from the oil once evenly golden on all sides and transfer to a tray lined with paper towels to drain.

Once all donut holes are fried, whisk together powdered sugar, cream, and cinnamon for the glaze and dip each donut in the glaze. Set them aside for the glaze to set up for a moment before serving.