Baked Apple Cider Donuts

Ingredients

• apple cider360 ml
• all-purpose flour250 g
• baking soda — 1 tsp4.5 g
• baking powder — ¾ tsp3.4 g
• ground cinnamon — 1 tsp2.5 g
• apple pie spice1 tsp
• salt — ¼ tsp1.5 g
• unsalted butter — melted28 g
• large egg — at room temperature1 ea
• brown sugar100 g
• granulated sugar100 g
• milk — at room temperature120 ml
• vanilla extract — 1 tsp5 ml
• granulated sugar — for the topping200 g
• ground cinnamon — ¾ tsp; for the topping1.9 g
• apple pie spice — for the topping0.75 tsp
• unsalted butter — melted, for the topping85 g

Method

1. Reduce the apple cider: Simmer the apple cider in a small saucepan over low heat, stirring occasionally, until reduced to 120 ml (1/2 cup), about 20 minutes. Cool for 10 minutes.
2. Preheat oven to 350°F (177°C). Spray a donut pan with nonstick spray.
3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl.
4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla together. Pour into the dry ingredients, add the reduced apple cider, and whisk until smooth. The batter will be slightly thick.
5. Pipe the batter into the donut cavities using a zipped-top bag with a corner cut off, filling each about halfway.
6. Bake for 10–11 minutes, until the edges and tops are lightly browned and spring back when gently pressed. Cool in the pan for 2 minutes, then transfer to a wire rack. Re-grease the pan and bake the remaining batter.
7. Coat the donuts: Combine the topping sugar, cinnamon, and apple pie spice. Once cool enough to handle, dip both sides of each donut in the melted butter, then generously in the spiced sugar. Best served immediately; store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.