Baked Apple Cider Donuts

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.