The Best Apple Cider Donuts

Is there really anything better than donuts on a slow Saturday morning? We are big time donut people over here, and in fact, my husband and our oldest son have a "donuts with daddy" date once a month. 

I love that with Fall and Winter come spices we don't usually use throughout the rest of the year. Cinnamon, nutmeg, cardamom...they give us all those cozy vibes. Apple Cider Donuts are basically your favorite Fall beverage made into sweet dough and dunked in cinnamon sugar.

Mic. Drop.

Paired with your favorite cup of coffee, you really can't go wrong. They are perfect for mornings curled up while watching a Hallmark Christmas movie or reading your favorite book. OR if you're in my house, they are the perfect thing to keep the kiddos settled and quite for a hot minute.

Scroll for recipe! 

APPLE CIDER DONUTS

INGREDIENTS:

DONUTS

• 1 1/2 cup apple cider (I used Good & Gather brand)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of ground cardamom, optional
• 1/2 teaspoon salt
• 1 large egg
• 1/3 cup granulated sugar
• 1/3 cup dark or light brown sugar
• 3 tablespoons unsalted butter, melted
• 1/2 cup buttermilk
• 1 1/2 teaspoons pure vanilla extract

TOPPING 

• 6 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg

DIRECTIONS

1. In a small saucepan, bring apple cider to a gentle boil and let simmer over medium heat until thick and reduced to about 1/3 cup, 15-25 minutes. Set aside to cool.
2. Preheat oven to 350°F. Grease donut pans with butter or nonstick spray. Set aside.
3. In a large bowl sift together flour, baking powder, baking soda, spices, and salt. Set aside.
4. In a small bowl whisk together the egg, granulated sugar and brown sugar, until well combined. Whisk in the melted butter. Add the reduced apple cider, buttermilk and vanilla extract, and mix until combined. Pour the mixture into the flour mixture and whisk just until combined and smooth. Don't overmix the batter.
5. Divide the mixture between the donut cavities, filling about halfway full. I recommend using a piping bag to pipe the batter, it will be much easier and less messy. Bake for about 10 minutes until a toothpick inserted into the center of the donuts comes out clean. Let donuts cool in the pan for 5 minutes and then transfer them to a wire rack.
6. While the donuts are baking, make the topping. In a medium bowl mix together the sugar, cinnamon, and nutmeg. Once cool enough to handle, dip both sides of each donut in melted butter and then generously dip into the sugar mixture.
7. Donuts are best served immediately. Leftovers can be kept in the fridge for up to 3 days. Serve them warm or at room temperature.

*Recipe adapted from Pretty.Simple.Sweet