Apple Cider Donuts Recipe

Ingredients:

• 1 1/2 cups apple cider
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/2 teaspoons ground cinnamon, divided use
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/3 cups granulated sugar, divided use
• 2 large eggs
• 1/4 cup neutral-tasting vegetable oil
• 1 teaspoon vanilla
• 1 small apple, peeled, cored, and finely diced (about 1 cup)
• 4 tablespoons butter, melted
• ICING (optional):
• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 3 tablespoons apple cider
• Pinch of salt

Directions:

1. In a small saucepan, bring apple cider to a simmer over low heat. Continue to simmer, stirring occasionally, until reduced to 1/2 cup (20 to 30 minutes). Remove from heat and set aside to cool.
2. Preheat oven to 350°F. Grease two 6-cavity donut pans. (A 12-cup muffin tin also works but will require 3 to 5 minutes additional baking time.)
3. In a small bowl, whisk together flour, baking powder, baking soda, salt, 1-1/2 teaspoons cinnamon, ginger, and nutmeg.
4. In the bowl of an electric mixer, beat 2/3 cup sugar, eggs, oil, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add half the flour mixture and mix on low until just combined. Beat in reduced cider. Add remaining flour mixture and beat until just combined. With rubber spatula, fold in diced apples.
5. Spoon batter into prepared pans. Bake 18 minutes or until edges begin to pull away from sides of pan. While donuts bake, whisk together remaining cinnamon and sugar.
6. Cool 10 minutes in pan, until firm enough to remove to wire rack. Brush tops of donuts with melted butter and sprinkle generously with cinnamon sugar. For optional icing, whisk together powdered sugar, 2 tablespoons melted butter, 3 tablespoons apple cider, and a pinch of salt. Drizzle atop cooled donuts.