Apple Cider Doughnuts

• 1 & 1/2 cups apple cider​
•  1 & 3/4 cups all-purpose flour​
•  1 tsp baking powder​
•  1/2 teaspoon baking soda​
•  1 tsp ground cinnamon​
•  ½ teaspoon ground nutmeg​
•  1/2 tsp salt​
•  1 large egg​
•  1/3 cup granulated sugar​
•  1/3 cup lightly packed brown sugar​
•  3 tbsp unsalted butter, melted​
•  1/2 cup buttermilk (or any kind of milk)​
•  1 tsp vanilla extract

Coating​

• 6 tbsp unsalted butter, melted​
• 1 cup granulated sugar​
• 2 tsp ground cinnamon​
• 1 teaspoon ground nutmeg

Instructions​

1. In a small saucepan and on med-high heat, bring the apple cider to a boil. Turn down the heat and let simmer until it reduces to about 1/3 cup, about 15-20 minutes. Set aside to cool.​
2. Preheat oven to 350°F. Grease three donut pans with non-stick cooking spray. If you only have one or two pans, just bake in batches.​
3. In a large bowl, toss together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.​
4. In a medium bowl, whisk together the apple cider reduction, granulated sugar, brown sugar, melted butter, egg, milk, and vanilla.​
5. Add the wet ingredients to the flour mixture and stir until just combined.​
6. Transfer the batter into a piping bag or use two tablespoons to fill each cavity of the prepared donut pans almost full.​
7. Bake at 350°F for about 10 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and transfer the donuts to a cooling rack.​
8. Mix the sugar, cinnamon, and nutmeg together in a small bowl. Once the donuts are cool enough to handle, dip both sides of each donut in the melted butter and generously coat in the sugar mixture. ​