First, you must reduce the apple cider. Bring the apple cider to a boil in a small saucepan. Once boiling, lower to a simmer & cook until reduced to about ½ cup apple cider (typically takes about 20-25 min). Stir occasionally. Cool for 10 minutes before adding it to the donut batter.
Preheat oven to 350 degrees. Spray donut pan with non-stick cooking spray.
Whisk together flour, baking soda, baking powder, cinnamon, cardamom, nutmeg & salt in a large bowl.
In a medium size bowl, whisk together the melted butter, egg, brown sugar, sugar, milk & vanilla together.
Pour wet ingredients into the dry ingredients & stir until combined. Add the reduced apple cider & stir until smooth.
Spoon batter into a gallon size Ziplock bag. Cut the tip off of one of the corners of the bag & pipe the donut batter into the pans. I like to fill my donut pans to the top for thicker donuts.
Bake for 10-12 minutes. You will know the donuts are done when you poke the top of the donut & it bounces back. Cool donuts for about 2 minutes before removing them from the trays.
Combine all ingredients for the topping in a shallow bowl. Once donuts are cooled to the touch, roll in the sugar mixture to coat the entire donut.
Serve immediately. Donuts will last in an airtight container for 2-3 days (keep in fridge for best results).
Notes
If you are not serving these donuts immediately- wait to roll them in the topping. The sugar tends to dissolve easily, especially in humidity.
You can also freeze these donuts & thaw them one at a time for your enjoyment!
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/baked-apple-cider-donuts/