Soft, spiced baked apple cider donuts with a cinnamon-sugar coating—perfect for cozy mornings or autumn treats. No frying required!

2 cups apple cider

2 cups all-purpose flour

3/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 cup buttermilk

1 large egg

4 tablespoons melted butter

1 teaspoon vanilla extract

For topping:

1/2 cup granulated sugar

1 teaspoon cinnamon

3 tablespoons melted butter

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1. Pour apple cider into a saucepan and bring to a boil. Reduce heat and simmer until cider is reduced to about 1/2 cup, 15-20 minutes. Let cool.

2. Preheat oven to 350°F and grease a donut pan.

3. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

4. In a separate bowl, whisk together buttermilk, egg, melted butter, vanilla extract, and cooled reduced apple cider.

5. Add the wet ingredients to the dry ingredients and fold together until just combined—do not overmix.

6. Spoon or pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.

7. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.

8. Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack.

9. Brush warm donuts with melted butter and dip each in the cinnamon-sugar mixture to coat.

10. Serve fresh or store in an airtight container for up to 2 days.

For best results, use fresh apple cider and reduce it slowly to concentrate the flavor.

Donuts are best eaten the day they’re made, but can be refreshed in a warm oven for a few minutes.

To make ahead, bake the donuts and store unfrosted; coat with butter and cinnamon sugar before serving.