Apple Cider Donuts
- In a small saucepan, simmer the apple cider over low heat until all the remains is 1/2 cup. This process takes about 30 minutes. Stir occasionally and start checking it at about the 20 minute mark. Set aside and cool.
- Preheat oven to 350 degrees F. Spray a 6 cavity donut pan with non-stick baking spray and set aside.
- In a mixing bowl, beat the melted butter, egg, sugars, yogurt, and vanilla extract until creamy (scraping down the sides of the bowl as needed).
- Add in the flour, baking soda, baking powder, apple pie spice, and salt. Slowly pour in the 1/2 cup of apple cider and beat until batter is smooth. Fold in shredded apples.
- Spoon the donut batter into a large ziploc bag. Snip off the corner and pipe into prepared donut pan, filling each cavity about half full (recipe makes 12 donuts).
- Bake in oven for 12-14 minutes, until lightly browned and donut springs from the fingertips when touched.
- Remove from oven, cool one minute in the pan, then invert onto a wire cooling rack.
- For the topping, combine the sugar and cinnamon into a small bowl (or pie plate).
- Dip slightly cooled donuts in the melted butter (coating both sides), then dip in cinnamon sugar mix. Return to wire rack and repeat for remaining donuts. Enjoy warm.
