Ingredients
1½cupsapple cider
2cupsall-purpose flour,spoon and leveled
1tspbaking soda
¾tspbaking powder
1tspground cinnamon
1tspapple pie spice
¼tspsalt
2tbspunsalted butter,melted
1large egg,at room temperature
½cuplight brown sugar,or dark brown sugar, packed
½cupgranulated sugar
½cupmilk,buttermilk, or your choice of milk, at room temperature
1tsppure vanilla extract
1cupgranulated sugar
¾tspground cinnamon
¾tspapple pie spice
6tbspunsalted butter,melted
Preparation
Stirring occasionally, simmer the apple cider in a small saucepan for around 20 minutes over low heat, until about ½ cup is left.
Set aside to cool for 10 minutes.
Preheat the oven to 350 degrees F. Spray the donut pan with a non-stick spray. Set aside.
Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together.
Pour into the dry ingredients, then add the reduced apple cider, and whisk everything together until smooth and combined. (The batter will be slightly thick.)
Spoon the batter into the donut cavities. For ease, use a large zipped-top bag.
Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
Bake for 10 to 11 minutes or until the edges and tops are lightly browned.
To test, poke your finger into the top of the donut. If the donut bounces back, they’re done.
Cool the donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl.
Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously dunk into the apple spice topping, as well.
Donuts are best served immediately.
