Step 1

Pre-heat oven to 350°F. Lightly grease a 6-cavity doughnut pan with nonstick spray. In a small bowl whisk the flour, baking powder, salt, cinnamon and cloves until it looks uniformed.

Step 2

In another small bowl or large measuring cup, combine the egg , cider, buttermilk, vanilla and maple syrup.

Step 3

In a large bowl cream the butter using a hand or stand mixer fitted with a paddle attachment on medium speed, add , brown and granulated sugar, mix until light and fluffy, 3-4 minutes.

Step 4

Turn the mixture down to low speed and slowly alternate adding the flour mixture and the cider mixture. Continue alternating until all the batter is mixed. (scrapping the sides and bottom halfway through to make sure its all incorporated).

Step 5

Once dough is all mixed, transfer to a piping bag or plastic bag (like Ziplock) with corner snipped off (about half inch hole). pipe into donut pans and bake for 15-20 min and when poked with a toothpick, the toothpick comes out clean.

Step 6

Let donuts cool in pan for 5 minutes or until they are cool to touch. In two two shallow bowls, melt butter in one and in the other mix the granulated sugar and cinnamon with a fork or whisk. One at at time, dip donut in bowl with melted butter, turn over, and then toss in sugar and cinnamon. Place on wire rack until ready to eat!