Ingredients
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1 1/2 cups non-alcoholic apple cider
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Baking spray
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4 tsp ground cinnamon
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1/2 tsp ground nutmeg
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pinch ground cloves
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1 3/4 cups all-purpose flour
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1 1/4 tsp baking powder
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1/2 tsp salt
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1 large egg
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1/2 cup milk
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1/2 cup packed dark brown sugar
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1 tsp vanilla extract
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8 tbsp melted butter, divided
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1 cup granulated sugar, divided
Steps
1
In a small saucepan, heat the cider to a boil on high. Reduce heat to medium-low. Simmer 20–22 min., until reduced to ½ cup. Cool completely.
2
Preheat oven to 350ºF. Coat donut pan with the baking spray. In a large bowl, whisk together the cinnamon, nutmeg, and cloves. Set aside 1½ tsp spice mixture.
3
To large bowl with remaining spice mixture, whisk in the flour, baking powder, and salt. In a medium bowl, whisk together the egg, milk, brown sugar, vanilla, 4 tbsp melted butter, and ½ cup granulated sugar until smooth. Add to flour mixture along with reduced apple cider and mix until just combined and smooth. Let stand 10 min.
4
Transfer batter to a gallon-sized resealable plastic bag and snip hole in corner. Using it as a piping bag, pipe into donut pan, filling each ¾ full. Bake 10–15 min., until edges are browned and donut bounces back when you press on it. Remove donuts from pan and cool on a wire rack. Meanwhile, wipe out donut pan and repeat greasing and baking with remaining batter.
5
In a shallow dish, combine remaining ½ cup granulated sugar and reserved 1½ tsp spice mixture. Brush donuts on both sides with remaining 4 tbsp butter. Press both sides into spice-sugar mixture to coat.
Tips
To store, place cooled plain donuts in an airtight container for up to 3 days. Proceed with step 5 before serving.
No donut pan? Bake these in a greased standard muffin pan at 350ºF for 15–20 min.
