Spiced Apple Cider Donuts

Method

1. Reduce the apple cider: Bring the cider to a boil in a small saucepan. Reduce to a simmer and cook until reduced to about ¼ cup — it should be dark and syrupy. This takes 8 to 10 minutes. Let cool slightly.
2. Preheat your oven to 177°C (350°F). Generously grease a donut pan (or two standard 6-well donut pans).
3. In a large bowl, beat the butter with ⅔ cup of the sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla and the reduced apple cider.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
5. Add the flour mixture to the butter mixture in two additions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined — don't overmix.
6. Spoon or pipe the batter into the prepared donut wells, filling each about ¾ full.
7. Bake for 12 to 14 minutes until a toothpick comes out clean and the donuts spring back when gently pressed. The edges should be lightly golden.
8. While the donuts bake, combine the remaining ⅓ cup sugar with the cinnamon sugar for the coating in a shallow bowl.
9. Let the donuts cool in the pan for 5 minutes. While still warm (but not hot), remove from the pan and roll immediately in the cinnamon sugar, coating all sides. Place on a wire rack.
10. These are best eaten the same day, slightly warm. They lose their appeal by day two.
11. *Storage:** Best eaten within hours of baking. Store uncovered at room temperature — wrapping makes them soggy. Not recommended for freezing.
12. *Seasonal note:** Use real apple cider, not apple juice. The difference is significant — real cider has a tart, tannic quality that concentrate into something deeply flavored. Look for it at farmers' markets or orchards. If you can't find it, apple juice works, but reduce the cooking time since it has more water.