Apple Cider Doughnuts

Preheat the oven to 375 degrees Fahrenheit (the temperature is equivalent to 190 degrees Celsius).

Next, take two donut pans with a capacity of six cups and grease them generously with butter.

In a saucepan, pour apple cider and place it over medium heat. Bring the mixture to a gentle simmer and carefully monitor its progress, stopping when it has reduced to half a cup. If the cider reduces too much, add sufficient water to achieve this volume. Set it aside until you're ready to use it.

In a large bowl, combine flour, baking powder, baking soda, salt, 1 teaspoon of ground cinnamon, cardamom, and nutmeg. Mix the ingredients together with a whisk until they are well combined and set aside for later use.

In another bowl, whisk together 1/2 cup of white sugar, brown sugar, milk, 2 tablespoons of melted butter, vanilla extract, and an egg until the mixture is smooth and combined. Add the reduced apple cider to this mixture, followed by the dry ingredients you prepared earlier. Whisk everything together until a slightly thick batter forms; avoid overmixing the ingredients.

Spoon or pipe the batter into the prepared donut pans, filling them about three-quarters of the way up.

Place the donuts in the center of the preheated oven and bake until their tops are lightly browned, and they spring back slightly when pressed gently with your finger, taking about 10 to 12 minutes. Remove the donuts from the oven and let them cool for 10 minutes in the pans before transferring them to a sheet pan lined with a silicone baking mat. If desired, cut out any donut holes you might need to make.

If you wish, brush the still-warm donuts lightly with any remaining melted butter.

To create a coating for your donuts, mix 1 cup of white sugar and 1 tablespoon of ground cinnamon together in a shallow dish. Toss the donuts gently in this sugar mixture to coat them evenly, making sure they are completely covered. Allow the donuts to cool completely before serving.