Apple Cider Donuts

Simmer the apple cider in a saucepan over medium-low heat, stirring occasionally, until reduced to about ½ cup. Expect the reduction to take about 30 minutes, more or less. Let cool at least 10 minutes. (Prepare a day ahead to save time if baking the next morning.)

Preheat oven to 350° F. Spray a donut pan with non-stick spray. Set aside.

In a large bowl, stir together the flour, baking soda, baking powder, spices, and salt. In another bowl, whisk the egg and sugars together, then continue to whisk in the melted butter, milk, and vanilla extract. Fold into the dry ingredients, then add the cider reduction and lemon juice. Whisk everything together until combined and smooth.

Pour or spoon the batter into the donut wells, filling them about half way. Bake for 11 to 13 minutes until the edges and tops are lightly browned and donuts bounce back when lightly poked. Cool for 2 minutes, then remove from donut pan. Spray the pan again, fill, and bake remaining donuts. (Makes 12 to 14.)

Whisk together the granulated sugar and spices in a medium bowl. Once cool enough to handle, quickly dunk both sides of each donut in the melted butter, then generously coat in the spiced sugar topping.

Donuts are best when served immediately. Leftovers keep well at room temperature for up to 2 days if covered tightly, or in the refrigerator for up to 5 days.