Apple Cider Doughnut Holes

1 cup apple cider
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/2 teaspoon kosher salt
vegetable oil, for frying
Coating:
1 cup sugar (or more)
1 1/2 Tablespoons cinnamon

In a small sauce pan, boil apple cider
down until reduced to 1/4 cup. Allow to
cool. In a large bowl, cream together
butter and sugar until fluffy. Beat in
eggs. Beat in buttermilk and reduced
apple cider. In a medium bowl, whisk
together 3 1/2 cups flour, the baking
powder and soda, cinnamon, nutmeg,
cardamom and salt. Add dry ingredients
to wet ingredients until combined.
Dough will be very sticky. Transfer
dough to a floured surface and knead,
adding in additional flour (may not need
full 2 cups), until dough is no longer
sticky. Roll out dough to 1/2-inch
thickness and using a 1-inch cutter, cut
out doughnut holes. Re-roll scraps of
dough and continue cutting until there
no dough is left. In an electric fryer or a
deep pan, add 3-inches of vegetable oil.
Fry several at a time, turning occasionally,
until browned and cooked through.
Remove to a paper towel-lined plate.
Immediately coat in cinnamon-sugar
mixture. Serve warm. Store in an airtight
container for several days. Makes about
100.