1-Reduce the apple cider: Start by reducing the apple cider to concentrate its flavor, which takes about 20 minutes on low heat until you’re left with roughly ½ cup. This simple process makes a big difference in the final taste and texture of your donuts.

2-Preheat and prepare pans: Preheat your oven to 350°F (177°C) and grease your donut pans to prevent sticking.

3-Whisk dry ingredients: In one bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon apple pie spice, and ¼ teaspoon salt.

4-Combine wet ingredients: In another bowl, combine the wet ingredients by whisking 2 tablespoons melted unsalted butter, 1 large room temperature egg, ½ cup packed brown sugar, ½ cup granulated sugar, ½ cup milk, and 1 teaspoon pure vanilla extract.

5-Mix wet and dry ingredients: Now, mix the wet and dry ingredients together, then stir in the cooled reduced apple cider until the batter is smooth and thick. This batter works best fresh, so use it right away.

6-Fill and bake: Fill your donut cavities halfway with the batter, either using a piping bag or a zipped-top bag with the corner cut off for easy pouring. Bake for 10-11 minutes until the tops are lightly browned and springy, then cool for 2 minutes before removing from the pan.

7-Prepare topping: After baking, prepare the topping by mixing 1 cup granulated sugar, ¾ teaspoon ground cinnamon, and ¾ teaspoon apple pie spice.

8-Coat donuts: Dip each cooled donut in 6 tablespoons of melted unsalted butter, then roll it in the sugar-spice mixture for a generous coating.

9-Alternative baking options: If you don’t have a donut pan, bake the batter in muffin tins for 18-20 minutes or in mini muffin pans for 8-9 minutes to create fun variations.