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INGREDIENTS

1 1/2 cups apple cider, condensed down to ½ cup

1 3/4 cup all-purpose flour

1 1/4 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Pinch of ground cardamom (optional)

10 tablespoons unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

TOPPING

6 tablespoons unsalted butter

1 cup granulated sugar

1 1/2 teaspoons ground cinnamon

Pinch of ground cardamom (optional)

PROCEDURE

Preheat the oven to 350⁰ and prepare two 6-cavity silicone doughnut pans, setting them side-by-side on a sheet pan. If using metal doughnut pans, generously coat with butter or shortening and dust with flour to prevent sticking.
Place the apple cider in a pot, uncovered, over low heat. Stirring occasionally, simmer until it condenses down to 1/2 cup. This takes approximately 20 minutes. If you accidentally allow it to condense to a lesser amount, just add water to bring it back up to 1/2 cup.
Combine the flour, baking powder, salt, cinnamon, nutmeg, and cardamom in a medium bowl, whisking to combine.
In a stand mixer bowl fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar and mix on medium speed until light and fluffy, about 3 minutes.
Add each egg one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
Add the flour mixture to the butter/egg mixture and mix on low speed until incorporated. With the mixer still running, add the apple cider in a slow, steady stream and mix until combined, scraping the sides of the bowl.
Fill a piping bag with a 1/2 inch circular piping tip, or a large freezer bag with a corner cut out, with the batter and pipe into the doughnut pans, filling them 2/3 full.
Bake 15 to 20 minutes or until evenly golden brown and firm to the touch, rotating the pan halfway through. A toothpick inserted into the thickest portion should come out clean. Leave the doughnuts in their molds until they are cool to the touch. Removing them too early will result in them sticking to the mold.

ASSEMBLY

Melt 6 tablespoons of butter either on the stove or in the microwave and pour into a small bowl.
Whisk together the granulated sugar and cinnamon in a small bowl.
Once the doughnuts have cooled and are released from their molds, dip each side into the melted butter then dunk them into the sugar/cinnamon mix so that they are evenly coated.

These doughnuts are best eaten when just prepared but can be stored in a sealed container at room temperature for 2 days or in the fridge for about 5 days.