• Place the apple cider in a sauce pan and simmer over medium heat until the apple cider has reduced down to roughly 1 cup. Set aside and let cool. Do not strain the mixture.
• Preheat the oven to 350 degrees Fahrenheit. Spray your donut pan with cooking spray and set aside
• In a large bowl, whisk together the flour, baking soda, baking powder, spices, and salt in a large bowl and set aside.
• In the bowl of your stand mixer with the paddle attachment, combine the butter, egg, brown sugar, white sugar, milk, and vanilla extract.
• Pour in the dry ingredients and add 120 ml (1/2 cup) of the reduced apple cider. Mix until just combined. Reserve the remainder of the reduced apple cider for brushing later.
• Transfer the batter to a piping bag and cut a small hole in the bottom of the bag. Pipe the batter into the greased donut pan, filling the pan halfway with filling
• Bake for 10-11 minutes or until tops of the donuts are lightly browned. If the donut bounces back when pressed lightly with your finger, they're done.
• Cool donuts in the pan for a few minutes and then flip over onto a wire cooling rack. Repeat as necessary until all the batter has been used.

Donut Topping

• Whisk together the granulated sugar and spices in a large bowl.
• Once donuts are cool enough to handle, brush both sides of the donuts with the reduced apple cider. Then coat in the sugar mixture and place on the wire cooling rack.
• Repeat with the remaining donuts until finished.
• Donuts are best served warm but can also be stored at room temp for 2 days, or in the fridge for 5 days.