Apple Cider Donuts

1 cup apple cider
2 cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon apple pie spice (or cinnamon, nutmeg and ginger)
Zest of ½ lemon (optional)
2 Tablespoons Salted Challenge Butter, melted
1 large egg, at room temperature1 cup packed light brown sugar (substitute with regular sugar)
½ cup sour cream (substitute with greek yogurt, milk or cream)
1 vanilla bean (substitute with 1 teaspoon pure vanilla extract)

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.

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