Whisk the melted butter, buttermilk and eggs into the cooled cider.

In a large mixing bowl, whisk together the flour, brown sugar, ½ cup of the granulated sugar, 1 tablespoon (8g) of the cinnamon, baking powder, salt, baking soda and nutmeg until combined.

Add the wet ingredients into the dry, mixing on low speed until a slightly tacky dough forms, adding additional flour if needed. Cover with plastic wrap and chill until the dough is firm, at least 1 hour and up to 12 hours.

Fill a Dutch oven with 3” (7.5cm) of oil. Heat the oil to 350ºF (180ºC), letting the oil come back to heat between batches.

Turn the chilled dough out onto a generously floured, clean work surface. Flour the top of the dough (it will be sticky) and pat the dough into a ½ “ (1.5cm) thick rectangle.

Dip a 3” (7.5cm) round cookie cutter or biscuit cutter in flour and stamp out donuts. Use a 1” (2.5cm) cutter to cut the holes in the center. (Reserve the cutouts from the inside of the donuts to make donut holes). Add each donut to individually cut squares of parchment paper (this helps them to keep their shape when cooking).

Working a few at a time, add the donuts with the parchment paper to the hot oil, removing the parchment paper with tongs as soon as it separates from the donut. Fry until golden brown on both sides, flipping halfway through cooking, about 3 minutes total for the large donuts and about 2 minutes total for the donut holes.

Use tongs or a slotted spoon to transfer to a wire cooling rack for about 5 minutes.

In another shallow bowl, stir together the remaining granulated sugar and the remaining cinnamon. Toss the donuts in the cinnamon sugar and serve.