FOR THE DONUTS:

Heat the apple cider in a small saucepan.  Bring the cider to a gentle boil and let the cider simmer until there is approximately 1/2 of a cup remaining in the saucepan (this should take approximately 10-20 minutes).  Remove from the heat and let cool.

Then preheat an oven to 350 degrees F and spray a donut pan with a non stick cooking spray.

Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Then in a separate bowl, whisk together the egg, brown sugar and sugar until well combined.  Next whisk in the melted butter.  Then add in the apple cider from the saucepan, milk and vanilla extract until just combined (do not over mix).  The batter will be thick.

Pour the mixture evenly into the donut pan filling each one about halfway full. I find that it’s easiest to use a piping bag to fill the donut pan or place the batter in a large ziplock bag and cut the corner off the bag to pipe the batter into the pan.

Then bake for 10-11 minutes until a toothpick inserted into the center of the donuts comes out clean.  Let the donuts cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely.

FOR THE TOPPING:

Combine the sugar, cinnamon and nutmeg together in a bowl.

Once the donuts have cooled slightly and can be handled.  Dip the donuts in the melted butter and then coat them with the cinnamon sugar topping mixture.

Serve the donuts immediately while warm and enjoy!