Ingredients:

  • 4 cups (946 ml) apple cider
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon baking soda (2g)
  • 1/2 teaspoon ground cinnamon (1.5g)
  • 1/4 teaspoon ground nutmeg (0.7g)
  • 1/4 teaspoon ground allspice (0.7g)
  • 1/4 teaspoon salt (1.5g)
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs (approx. 100g), lightly beaten
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 cup (120ml) apple cider reduction, cooled
  • 1/2 cup (120ml) buttermilk
  • 2 cups (240g) powdered sugar (icing sugar)
  • 3-4 tablespoons (45-60ml) apple cider reduction
  • 1/4 teaspoon ground cinnamon (1g)

Instructions:

  1. Simmer apple cider in a saucepan until reduced to 1/2 cup. Cool completely.
  2. Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
  3. Cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider reduction and buttermilk. Mix until just combined.
  6. Cover the dough and refrigerate for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Grease and flour a donut pan (or two).
  8. Transfer the dough to a piping bag or ziplock bag. Cut off the tip and pipe the dough into the prepared donut pan, filling each well about two-thirds full.
  9. Bake for 12-15 minutes, or until a toothpick inserted into the centre comes out clean.
  10. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  11. Whisk together powdered sugar, apple cider reduction, and cinnamon until smooth. Adjust the amount of cider reduction to reach desired consistency.
  12. Dip the cooled donuts into the glaze, allowing excess glaze to drip off. Place back on the wire rack until the glaze sets.