Apple Cider Donuts!

I am very blessed to have my three grands at my house on most Saturday nights, so on Sunday mornings I tend to fix things they will enjoy for breakfast. I've been trying to buy apple cider donuts, but the store is always out of them, so I found a recipe online for them and am very happy to share it with you today. It is a big hit with my grands!

Ingredients

• 1 and 1/2 cups (360ml) apple cider
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 Tablespoons (28g) unsalted butter, melted
• 1 large egg, at room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk, at room temperature
• 1 teaspoon pure vanilla extract

Directions -

• Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
• Preheat oven to 350°F (177°C).
• Spray donut pan with non-stick spray. Set aside.
• Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, brown sugar, granulated sugar, and salt together in a large bowl.
• Whisk the melted butter, egg, milk, and vanilla extract together.
• Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
• Spoon the batter into the donut cavities—I put a large spoonful into each donut cup, filling about halfway
• Bake for 12 to 13 minutes or until the edges and tops are lightly browned.
• Put into air fryer and bake at 400 degrees for three more minutes.
• Coat the donuts: Combine powdered sugar, cinnamon, and nutmeg to taste in a zip bag. Put donuts in, shake bag, tap off excess sugar and enjoy!
• Or combine granulated sugar, cinnamon, and nutmeg together in a medium bowl. Melt a few tablespoons of butter, then dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
  

Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

I found this recipe from Sally's Baking and tweaked it a bit. You will find it at this link. The photo is from Sally's Baking.