Heat the apple ale (or cider) in a small saucepan over medium-low heat until it is reduced to .25-cup, about 20 - 30 minutes. Set aside to cool.
Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together is a medium sized bowl. Set aside.
In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.
Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.
Gradually add the reduced apple ale and the buttermilk, mixing just until combined.
Add the flour mixture, and continue to mix just until dough comes together. Don't be alarmed if it is sticky.
Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 0.5-inch thick. Use more flour is dough is still too wet to handle. Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
Remove from freezer, and cut out 3-inch circles with 1-inch holes in the center.
Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees F. Line a baking sheet with a wire rack or several layers of paper towels and set aside.
Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.
Remove doughnuts from oil and drain on a wire rack for one minute.
Dip the warm doughnuts into the glaze or cinnamon sugar.
Notes
Make sure you coat your hands with flour before you flatten the dough, or it will stick!
Do not add too much flour or your doughnuts will become dense.
Roll your dough a bit more than .25-inch thick, but 0.5-inches is too thick…the centers won’t cook thoroughly.
If you only want to glaze your doughnuts and not use the cinnamon sugar, double the glaze recipe…or vice-versa.
Doughnut batter can be covered and refrigerated for up to 12 hours if preferred, then fry them the next day.
If you do not have a paddle attachment, or can’t find it, whisk the liquid ingredients and attach the dough hook before you add the flour mixture.
Do not over crowd the pan while frying. You want your doughnuts to have enough space to expand without overflowing the oil.
Keep an eye on the oil temperature! If it gets too hot, turn the knob slightly and allow it to cool. If too cool, allow the oil to heat back up to temperature before adding additional doughnuts to the pan.
Store leftover doughnuts in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 6 days.
Unglazed doughnuts can be frozen wrapped in plastic wrap then placed into a zipper topped bag for up to three months. Allow doughnuts to thaw to room temperature then glaze or brush with melted butter and sprinkle with cinnamon sugar before serving.