• 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)


  • ½ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • 2 ½ Tablespoons Unsalted Challenge Butter, melted


  • 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.