Yield: 16 donuts
Preparation Time: 10 min, Cook: 15 min
Preheat oven to 350 degrees F
Spray a donut pan with cooking spray and set aside.
Reduce the apple cider by pouring it into a small saucepan. Simmer over low-medium heat for 15 to 20 minutes or until the cider is reduced to 3/4 cup; set aside to cool.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, pinch of salt and set aside.
In a separate bowl, mix the melted butter, brown sugar and granulated sugar together until smooth. Add the eggs and vanilla and stir until completely combined. Pour in the buttermilk and 3/4 cup reduced apple cider and mix until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
Pour the batter into a ziploc bag and snip off one corner to make pouring easier. Pour batter into prepared pan to about 3/4 full. Bake for 14 to 15 minutes or until the tops are firm and spring back slightly when touched. Do not over bake or the donuts will be dry.
When done, remove donuts from the oven and let them cool in the pan for 5 minutes. Carefully place donuts on a wire rack to continue cooling.
In a small bowl, melt butter in the microwave. Set aside.
In a separate bowl, mix together the granulated sugar, cinnamon and nutmeg. Set aside.
Once donuts are cool enough to handle, dip the tops into the melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.
The donuts are best served and eaten the same day.
Adapted from Pinterest/sprinklesomesugar.com
Please note that some ingredients and brands may not be available in every store.