These delectable, fall-inspired Baked Apple Cider doughnuts are even better than those from an apple orchard--they're baked in your very own oven!
Preheat oven to 350 degrees and butter the cavities of two six-capacity doughnut pans.
Pour apple cider in small saucepan and heat over medium high heat until boiling.
Continue to boil (watch carefully) until it's reduced by over one-half. You should have a dark, thick syrup after about 10-15 minutes. Pour into a heatproof mug to cool.
Combine flour, baking powder, cinnamon, nutmeg, ginger, and salt in a mixing bowl.
In another bowl, whisk melted butter with sugars until evenly combined.
Add eggs, buttermilk, and vanilla and whisk.
Add flour mixture and whisk just until combined (mixture will be lumpy).
Set batter aside to rest for a minute while you prepare a gallon-size ziplock bag.
Open bag and pour batter into the bag.
Snip one corner and pipe mixture into the cavities, filling each to the top.
Bake for 12-15 minutes, checking after 12 minutes to see if they spring back when touched.
Cool in pan for a few minutes, then carefully run a butter knife around each one to loosen.
Invert onto a metal rack.
Melt remaining butter and mix sugar and cinnamon in a shallow bowl or dish.
When cool enough to handle, dip doughnuts into butter and immediately into the sugar mixture, flipping to coat entirely.
Alternatively, pour up to two tablespoons of apple cider into 1/2 cup of powdered sugar, whisking vigorously to make a glaze.
Dunk doughnuts into glaze and decorate with sprinkles or let dry as is.