将苹果酒放入大炖锅中煮沸。转小火，慢炖至约2杯，15-20分钟。加入黄油和红糖，继续小火煮，偶尔搅拌一下，直到减少到大约1.5杯，大约8分钟。从热源移开;釉料在放置过程中会变厚。

前9种原料在一个中等大小的碗中搅拌。使用电动搅拌器，将糖和黄油在一个大碗中搅拌均匀(混合物会呈颗粒状)。加入鸡蛋，然后加入蛋黄和香草。慢慢地加入脱脂牛奶。把南瓜打成4份。用橡胶刮刀，将干燥的材料分成4份，每次轻轻混合。盖上保鲜膜冷藏3小时。在烤盘上撒上少许面粉。将三分之一的面团压在撒有面粉的表面上，厚度为½到1 / 3英寸。用直径2½英寸的圆形切割机，将面团切成圆形。 Arrange on parchment-lined baking sheets. Repeat with remaining dough in 2 more batches. Gather the dough scraps. Press out the dough and cut out more dough rounds until all the dough is used. Using 1-inch-diameter round cutter, cut out the center of each dough round to make donuts and donut holes. Line 2 baking sheets with several layers of paper towels. Pour oil into a large, deep skillet to depth of 1½ inches. Attach a deep-fry thermometer and heat the oil to 365– 370°F. Fry the doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Fry the donuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using a slotted spoon, place the donuts on the paper tow-els to drain. Cool 2–3 minutes, then generously drizzle the donuts with the glaze. Place on a wire rack set over a baking sheet to allow glaze to set. Repeat with additional glaze, if desired.