Ingredients
Method
Step-by-Step Instructions
- Reduce the cider: In a small saucepan over medium-high heat, bring 1 ½ cups apple cider to a boil. Simmer gently for 12 to 15 minutes until reduced to exactly ½ cup. Remove from heat and allow to cool for 10 minutes.
- Preheat oven to 350°F (175°C). Generously grease two 6-cavity standard donut pans with non-stick baking spray or melted butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- In a separate medium bowl, whisk melted butter, egg, granulated sugar, brown sugar, milk, vanilla extract, and the cooled reduced apple cider until thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Whisk gently just until combined (do not overmix, which creates dense donuts).
- Spoon or pipe the batter into the prepared donut cavities, filling each about ¾ full.
- Bake at 350°F for 10 to 12 minutes, until donuts spring back when lightly touched with a fingertip. Cool in the pan for 5 minutes, then invert onto a wire rack.
- Coat the donuts: Combine sugar and cinnamon in a shallow bowl. Brush warm donuts on all sides with melted butter, then toss generously in the cinnamon sugar mixture until fully coated. Serve warm!