Baked Buttermilk Apple Cider Donuts are light & cinnamony, filled with apple cider that's been reduced down to give a stronger apple flavor.
Begin by reducing your apple cider down. This is the most important part of this recipe, as it helps the donut get so much more apple cider flavor. If you just pour regular apple cider into the batter, the flavor won't come through once they're cooked.
Pour 5 cups of Apple Cider into a medium-sized pot. Turn the heat to medium-high. Let the cider come to a simmer/light boil. Continue to let it simmer for about 25-30 minutes, until cider is reduced to 1 cup. Set aside.
Preheat oven to 350°F. Spray donut pan with nonstick cooking spray. Set aside.
Mix together dry ingredients and set aside.
In a large bowl, add eggs, oil, sugars, and vanilla. Mix well.
Then add buttermilk to mixture and mix until incorporated.
Next, slowly add combined dry ingredients to wet. Mix well.
Lastly, mix in 1 cup of reduced apple cider and mix well. The batter will be slightly thick!
Transfer batter to a large ziploc bag (I place the ziploc bag in a tall cup to hold it while I scoop the batter in).
Cut the corner of the ziploc bag off (about 1/2" thick).
Carefully squeeze the batter into the greased donut pan - about halfway full for each (they will rise up a lot).
Bake for 8-10 minutes until the tops spring back to the touch. Once cooked, remove from pan.
While the donuts are baking, mix up the cinnamon and sugar mixture and pour onto a small baking sheet or pan.
If you coat the donuts in the cinnamon and sugar while they are warm, the cinnamon and sugar will stick without any oil. If you wait unil they are cool to coat, just lightly spray the donuts with a little cooking spray and toss in cinnamon and sugar mixture. Make sure to coat the tops, bottoms, and rolls the sides too.
Enjoy! They taste great warm but also store well for a couple days in an airtight container.