Instructions

• Simmer the apple cider in a small saucepan over low heat, stirring often, until reduced to 1/2 cup. This will take up to 20 mins. If you are using a spiced or unfiltered apple cider and any spices or solids accumulate on the surface while reducing, this is ok. The reduced cider will be combined into the batter, and any accumulated solids will make it better! Once reduced, set the cider aside to cool.
• Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. These also work well in mini muffin pans.
• 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 this mixture into the bowl with the dry ingredients and add in the reduced apple cider. Whisk everything until smooth and combined. Batter will be slightly thick.
• Spoon the batter into the donut cavities. You can also use a piping bag or gallon-sized ziptop bag with the corner cut off for ease in filling the pan. Fill the cavities halfway.
• Bake for 12-18 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. A skewer inserted in the center come out with only moist crumbs.
• Cool for 2 mins in the pan then pop out onto a cooling rack. Re-grease the pan and repeat with the remaining batter. Makes 16 donuts.
• For the Sugar Crunch Coating: Combine the granulated sugar and apple pie spice together in a medium bowl. Have the melted butter ready in a medium bowl.
• Once cool enough to handle, brush both sides of each donut in the melted butter, then generously coat in the apple spice topping. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.