# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground allspice
07 - ¼ teaspoon ground cloves
08 - ½ teaspoon salt
→ Wet Ingredients
09 - 1 cup apple cider
10 - 2 tablespoons unsalted butter, melted
11 - 2 large eggs
12 - ½ cup granulated sugar
13 - ¼ cup light brown sugar, packed
14 - ½ cup unsweetened applesauce
15 - 1 teaspoon pure vanilla extract
→ Topping
16 - ¼ cup granulated sugar
17 - 1 teaspoon ground cinnamon
18 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly grease two standard donut pans (12 cavities total) with nonstick spray.
02 - Pour apple cider into a small saucepan. Simmer over medium heat until reduced by half, to approximately ½ cup. Let cool slightly.
03 - In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt.
04 - In another bowl, whisk together the reduced apple cider, melted butter, eggs, granulated sugar, brown sugar, applesauce, and vanilla until smooth.
05 - Add the wet ingredients to the dry ingredients and gently mix until just combined; avoid overmixing.
06 - Spoon or pipe the batter evenly into the prepared donut pans, filling each cavity about ¾ full.
07 - Bake for 10–12 minutes, or until a toothpick inserted into a donut comes out clean.
08 - Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
09 - For the topping, mix granulated sugar and cinnamon in a shallow bowl. Brush each warm donut with melted butter, then dip into the cinnamon sugar mixture to coat.
10 - Serve warm or at room temperature.
