Preparation

1. In a medium bowl whisk flour, baking powder, salt, cinnamon, and nutmeg until combined. Set aside. 
2. In a large bowl, cream softened butter and sugar using a whisk. Add eggs one at a time fully incorporating before adding next egg. 
3. Using a rubber spatula, fold flour mix into sugar mix. Once combined fold in cider and vanilla without overmixing. 
4. In a medium bowl make topping mix by combining sugars and spices. Keep mixture in medium bowl for tossing. 
5. Set up your wok station including all utensils, oil, donut mixture, sugar coating mixture, paper towels for draining, and plates for serving. 
6. Add oil to wok and cook on low. Use a frying thermometer to ensure 350°F temperature. Make donut holes in batches of 3-4, scooping 1 teaspoon of dough into oil, very close to surface to avoid splashing. Donut dough will expand while cooking. 
7. Once donuts are added, turn off wok and allow donuts to cook. Flip donuts after a minute. Sides will start to brown. Flip occasionally to ensure even browning. Cooking should take approximately 3-4 minutes. Oil shouldn’t go higher than 380°F or lower than 300°F. 
8. When finished use a slotted skimmer to remove donuts from oil, drain on paper towel lined plate, then toss in sugar mixture to coat while warm.  
9. Serve warm, but make sure donuts aren’t too hot.