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Place the apple cider in a small saucepan over medium-low heat. Stirring occasionally, reduce the apple cider until you’re left with about 1/2 cup. This takes approximately 10-15 minutes. Set aside to cool for 10 minutes.
Preheat oven to 350°F. Spray donut pan with non-stick spray. Set aside.
In a large bowl whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together. Set aside.
In a medium bowl whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together.
Pour the wet ingredients and reduced apple cider into the dry ingredients and whisk until smooth and combined. Batter will be wet and slightly thick.
Spoon the batter into the donut pan holes, filling each one half full.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, use a toothpick and insert in the thickest part of the donut. If it comes out clean, the donuts are done. Cool donuts for 2 minutes then transfer to a wire rack.
Re-grease the pan and bake the remaining donut batter.
Coat the donuts: Combine the granulated sugar and cinnamon together in a large resealable bag. Once the donuts are cool enough to handle, place each one in the bag with the topping and shake. Remove and return to the cooling rack.
Serve immediately or store in an air-tight container for 2 days, or in the refrigerator for up to 5 days.