Making Cider Donuts

Preheat oven to 350 degrees Fahrenheight. Prepare donut pan by spraying with non-stick cooking spray or grease with vegetable oil/lard and set aside.

Place apple cider or apple juice in a small sauce pan and bring to a boil. Immediately reduce heat and simmer until the liquid has reduced down to 1/2 cup of cider (about 7-10 minutes). Remove from heat and add butter to warm reduced cider and allow mixture to cool. Remove 2 Tablespoons of apple cider and set aside for the topping.

Combine the cooled cider/butter mixture with granulated sugar, egg, milk and vanilla extract and whisk together until smooth.

In a large bowl combine baking powder, brown sugar, salt, flour, cinnamon and baking soda. Pour wet ingredients into dry ingredients and stir to combine.

Spoon batter into prepared donut pan about 2/3’s full in each tray. Bake in preheated oven for about 10 to 12 minutes or until a toothpick inserted into the center of the thickest portion comes out clean. Remove from oven and allow donuts to rest for about 5 minutes then turn them out onto a cooling rack.

Making the Topping and Coat Donuts

Combine granulated sugar and cinnamon in a medium bowl and set aside. Melt butter and add to the 2 Tablespoons of apple cider reduction. Using a pastry brush, brush a light coating of the cider/butter mixture onto both sides of the donuts. Then place donut in the sugar/cinnamon mixture making sure both sides of the donut are coated with extra sweetness. Serve donuts warm and store any leftovers in a closed container.