Directions

• 1
  Reduce the apple cider by simmering in a small saucepan over low heat for about 30 mins, until you have 1/2 cup left. Set aside to cool for 10 minutes.
• 2
  Preheat oven to 350°F and grease a donut pan. Set aside.
Make the donuts: Whisk the flour, baking powder, and spices together in a large bowl. Set aside.
• 3
  Mix the melted butter, egg, brown sugar, lemon zest, sour cream or milk, and vanilla together. Add the reduced apple cider and pour into the dry ingredients.
• 4
  Whisk everything together until smooth and combined, do not overmix.
• 5
  Spoon the batter into the donut pan, or use a piping bag with a large tip, if possible to make it easier. Fill each donut about 3/4 full.

• 6
  Bake for about 12 minutes or until the edges and tops are lightly browned and toothpick inserted comes out clean.
• 7
  Cool donuts for 2 minutes then transfer to a wire rack. 
• 8
  Coat the donuts: Combine the granulated sugar and cinnamon together in a medium bowl. In a another bowl, melt the butter.
• 9
  Once cool enough to handle, dunk each donut in the melted butter, then generously in the sugar spice topping.
• !
  Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.