Ingredients
Equipment
Method
Preparation
- Simmer apple cider in a small saucepan over low heat until reduced to about 1/2 cup (120ml), which takes around 20 minutes, then set aside to cool for 10 minutes.
- Preheat oven to 350°F (177°C) and spray a donut pan with non-stick spray, then set it aside.
Make the Donuts
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt, then set aside.
- In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, add the reduced apple cider, and whisk everything together until the batter is smooth and combined, noting it will be slightly thick.
- Spoon the batter into the prepared donut cavities, filling each about halfway, or use a large zipped-top bag to pipe it in.
- Bake for 10-11 minutes, or until the edges and tops are lightly browned; cool the donuts for 2 minutes, then transfer to a wire rack, re-grease the pan, and bake any remaining batter.
Coat the Donuts
- Combine granulated sugar, cinnamon, and apple pie spice in a medium bowl to create the apple spice topping.
- Once the donuts are cool enough to handle, dunk both sides of each donut in the melted butter, then generously coat them in the apple spice topping.
- Donuts are best served immediately; leftovers can be kept covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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. For ease, using a large zipped-top bag to pipe the batter is highly recommended.