– Fresh-pressed spiced apple cider – All purpose flour – Baking powder – Milk – Ground cinnamon – Sugar
Preheat oven to 375 degrees. Prepare doughnut pans with non-stick spray.
Pour the apple cider into a medium saucepan over medium/high heat. Bring the cider to a boil until the cider has been reduced to ½ cup. Once done, set aside the reduced apple cider until needed.
In a large bowl, whisk those dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a medium bowl, mix together the wet ingredients next. Using a hand or stand mixer, mix the granulated sugar, brown sugar, and butter until light and fluffy. Add in the egg and vanilla; mix well.
Add the wet mixture into the dry mixture, add in the milk, and mix at low speed or with a whisk. Then slowly add in the cider, mixing just until combined. Don’t overmix.
Spoon or pipe the batter into the donut pan wells, filling ¾ of the way full. OR you can just cut a corner off a ziplock bag and put on your favorite baker’s hat and pipe away.
Bake for 10-12 minutes, until a toothpick inserted in the middle comes out clean.
Prepare the cinnamon sugar mixture by whisking the sugar and cinnamon together in a small bowl. Place the fresh baked doughnut into the cinnamon sugar topping, toss and coat, then move to a cooling rack. The donuts coat the best when hot out of the oven. Cool completely and serve.