Adapted From Sally's Baking Addiction
Servings: 14
Serving Size: 1 donut

Ingredients

• 1.5 cups apple cider
• 250 g all-purpose flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp apple pie spice
• 1/4 tsp salt
• 2 Tbl unsalted butter (melted) + more to grease pan
• 1 large egg at room temperature
• 100g (1/2 cup packed) dark brown sugar
• 100g (1/2 cup) granulated sugar
• 1/2 cup milk (2%) at room temperature
• 1 tsp vanilla extract

Topping

• 1 cup granulated sugar
• 3/4 tsp cinnamon
• 3/4 tsp apple pie spice
• 6 Tbl unsalted butter melted

Apple Pie Spice

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom

Steps

1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. This takes about 20 minutes. Set aside to cool for 10 minutes.

2. Preheat oven to 350°F. Grease the donut pan well with butter.

3. Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.

4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

5. Spoon the batter into the donut pan, filling about halfway. Each donut is about 3 #50 scoops.

6. Bake for 10-11 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.

7. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

8. Coat the donuts: 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 in the apple spice topping.

Notes

• 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.
• You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave.
• Sally usually uses buttermilk and says for a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead. I haven't tried this.