Ingredients:

  • 1.5 cups pure apple cider
  • 1 cinnamon stick
  • 2 cups all-purpose flour
  • 0.75 cup light brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 1 large egg, room temperature
  • 2 tbsp unsalted butter, melted and cooled
  • 0.5 cup buttermilk, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 6 tbsp unsalted butter, melted

Instructions:

  1. Place the apple cider and cinnamon stick in a wide skillet over high heat. Boil until reduced to exactly 1/2 cup (approximately 10-12 minutes). Let cool slightly.
  2. Preheat oven to 350°F (175°C) and grease two 6-cavity donut pans.
  3. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, 1.5 tsp cinnamon, nutmeg, and sea salt.
  4. In a separate medium bowl, whisk together the egg, 2 tbsp melted butter, buttermilk, vanilla extract, and the cooled apple cider reduction until emulsified.
  5. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  6. Transfer the batter to a piping bag and fill each donut cavity about 3/4 full.
  7. Bake for 10 minutes or until the tops spring back when lightly touched. Let cool in the pan for 2 minutes.
  8. While donuts are warm, combine 0.5 cup granulated sugar and 1 tbsp cinnamon in a small bowl. Brush each donut with the 6 tbsp melted butter and toss in the cinnamon-sugar mixture to coat.