NOTE: This recipe calls for ½ cup reduced apple cider. This takes about 20 minutes plus cooling time. Allow ample time before baking the donuts to prepare the cider.

To make cider, place 1 ½ cups of unfiltered apple cider in a small saucepan. Bring to a simmer, stirring occasionally. Allow the cider to simmer for about 15 minutes until it is reduced to ½ cup. Set aside to cool to room temperature.

When cider is cool to the touch, preheat oven to 350 degrees. Spray two donut pans with non-stick baking spray. Set aside.

In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.

In a separate medium bowl, whisk together melted butter (slightly cooled), egg, milk, brown sugar, granulated sugar, vanilla and apple cider vinegar. Combine well.

Add the wet ingredients into the dry ingredients and use a spatula to stir gently. Before all of the flour is incorporated, add the cooled, reduced apple cider and fold to combine. Do not over mix.

Transfer the batter into a piping bag or large ziplock, snip the corner and pipe the batter evenly into the 12 prepared donut cavitities. Fill ¾ of the way full.

Bake in the center rack of the oven for 9-10 minutes or until the tops are golden brown and the donut springs back when gently touched.

Remove the donuts from the oven and flip the pans over onto a cooling rack. The donuts should slide right out. Cool the donuts slightly before brushing with butter and dipping in the cinnamon sugar sprinkle

To make the cinnamon sugar sprinkle, add 1 cup sugar to a medium, shallow bowl. Add the cinnamon and stir to combine.

Brush or dip both sides of a donut in melted butter and then place them in the bowl to coat evenly with the cinnamon sugar mixture. Repeat with remaining donuts. Serve warm.