Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly spray a donut pan with nonstick spray.
- Reduce the apple cider for concentrated flavor: Start with 2 cups of apple cider. This amount will reduce down to 1 cup, which is the concentrated flavor you need for the recipe.
- Pour the cider into a medium saucepan and bring it to a gentle boil over medium-high heat. Once boiling, lower the heat to medium-low and let the cider simmer. Stir occasionally and keep an eye on it so it doesn’t boil over.The cider should reduce half- 1 cup. This usually takes 20–30 minutes, depending on your stove and pan size. Let the reduced cider cool slightly before adding it to your batter.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
- Mix the wet ingredients. In the bowl of a stand mixer (or with a hand mixer), beat together the sugar, egg, apple cider, vanilla, and heavy cream until smooth.
- Combine. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Scrape down the sides and bottom of the bowl as needed.
- Fill the pan. Spoon the batter into a piping bag (or Ziploc bag with the corner cut off). Pipe evenly into the 12 donut cavities, filling each about ¾ full.
- Bake for 12 minutes, or until a toothpick inserted in the center comes out clean. Let donuts cool in the pan for 5 minutes.
- Prepare the topping. While donuts cool, melt the butter. In a small bowl, mix together the sugar, brown sugar, and cinnamon.
- Transfer donuts to a wire rack. Brush each with melted butter, then dip into the cinnamon-sugar mixture until coated.
- Enjoy warm for the best flavor!
Nutrition
Notes
💡 Tip: You can make the reduced cider a day or two in advance. Just store it covered in the fridge until you’re ready to bake.