• Begin by gathering your ingredients.

For the Donuts:

• In a small saucepan, bring the apple cider to a boil on high heat. Allow it to boil for about a minute before reducing the heat to a simmer.
• Continue to simmer the cider until it reduces to ½ cup, which will take about 10-15 minutes until it appears slightly thicker and darker. Once done, let it cool completely.
• Preheat your oven to 375°F and apply non-stick cooking spray to a donut pan, preferably one with flour for easy removal.
• In a large mixing bowl, whisk together the cake flour, baking powder, 1 ½ teaspoons of cinnamon, salt, and nutmeg. Then set this dry mixture aside.
• In a separate medium bowl, mix the cooled apple cider, milk, brown sugar, granulated sugar, egg, melted butter, and vanilla extract together until well combined.
• Combine the wet mixture with the dry ingredients, stirring gently until just blended.
• Transfer the batter into a large zip-top bag and cut off a corner. Use this to pipe the batter into the donut pan, filling each section about halfway.
• Bake for 8-10 minutes or until they are firm. Use a toothpick to check for doneness; it should come out clean.
• Let the donuts cool on a wire rack.

For Coating:

• In a shallow dish, mix granulated sugar with cinnamon. Brush each warm donut with melted butter and roll it in the sugar mixture until well coated on all sides.