• Preheat oven to 350°F. Grease a donut pan very well and set aside.

How to reduce apple cider

• Before you begin, you will need to reduce the apple cider. Pour apple cider in a small saucepan a simmer on low-medium heat for 15-20 minutes or until the cider reduces down to ¾ cup. Once it is reduced, set it aside to cool completely.

For the donuts

• In a large bowl, whisk together the flour, baking powder, pinch of salt, cinnamon and nutmeg and set aside.
• In a separate bowl, whisk the melted butter and sugars together until smooth. Add in the eggs and vanilla and stir until completely combined. Pour in the buttermilk and apple cider and whisk until smooth. Stir in the flour mixture and mix until just incorporated. Do not over mix or donuts will be tough.
• Pour the batter into a ziploc bag and snip off one corner. This makes it much easier to pour into the donut wells. Pour batter into prepared pan about ¾ to the top of each well.
• Bake for 14-15 minutes or until the tops are firm and spring back slightly when you touch them. Do not over bake or donuts will be dry.
• Remove baked donuts from the oven and allow them to cool in the pan for 5 minutes before removing carefully and place them on a wire rack to cool until they are warm to the touch so you are able to handle them.
• Melt butter in a small bowl.
• In a separate bowl, mix together the cinnamon and sugar. Set aside.
• Dip the tops into melted butter and then quickly into the cinnamon sugar mixture. Repeat for the entire batch of donuts.