Step 1

Pour 1 ¼ cups apple cider into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally until reduced to ¼ cup, about 15-20 minutes. Remove from the heat and let cool for 10 minutes.

Step 2

Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.

Step 3

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 4

In a separate medium-sized bowl, whisk together the melted butter, brown sugar, granulated sugar, egg yolk, vanilla, reduced apple cider, and milk. Pour the dry ingredients into the wet ingredients and whisk everything together until smooth and combined.

Step 5

Spoon the batter into a lightly greased donut pan, filling them about ⅔ of the way.You can also do this by using a pastry bag or a medium-sized zip-top bag. I find it easiest to place the zip-top bag into a tall glass which makes it easier to fill. Roll the top edge of the bag over the rim of the glass and use a spoon to fill the bag with the batter. Once the bag is filled, squeeze out any excess air. Cut off a corner of the bottom of the bag and pipe the batter into each donut cup.

Step 6

Bake for 15-17 minutes or until the edges and tops are lightly browned.

Step 7

Cool the donuts for 5 minutes. Then, melt 3 tablespoons of butter in a bowl. In a separate bowl, mix together granulated sugar and cinnamon. When the donuts are cool enough to handle, dip both sides of each donut in the melted butter, then generously in the cinnamon sugar topping.

Step 8

These apple cider donuts are best enjoyed immediately.