1-In a saucepan over low heat, reduce 1 1/2 cups of apple cider to about 1/2 cup by simmering for approximately 20 minutes, stirring occasionally. Allow to cool for 10 minutes.

2-Preheat the oven to 350°F (177°C) and grease a metal donut pan.

3-Whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon apple pie spice, and 1/4 teaspoon salt.

4-In a separate bowl, combine 2 tablespoons melted unsalted butter, 1 large egg at room temperature, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/2 cup milk at room temperature, and 1 teaspoon pure vanilla extract.

5-Mix the wet ingredients into the dry ingredients, then fold in the reduced apple cider. Whisk until smooth and thick.

6-Fill each cavity of the donut pan halfway with batter using a spoon or piping bag to keep things neat.

7-Bake for 10-11 minutes until the donuts are lightly browned on edges and tops and spring back when pressed. Cool for 2 minutes, then transfer to a wire rack. Re-grease the pan to bake remaining batter.

8-For coating, mix 1 cup granulated sugar, 3/4 teaspoon ground cinnamon, and 3/4 teaspoon apple pie spice. Dip cooled donuts in 6 tablespoons melted unsalted butter and then coat thoroughly with the sugar-spice mixture. Serve immediately.