1. First, reduce your cider. Add cider to a small nonstick pot or pan and heat gently over medium heat until it’s reduced to ¼ cup, approximately 15 minutes. Set aside and let cool.

2. While it’s cooling, begin making the doughnuts. Grease your doughnut pans with cooking spray and set aside.

3. In a large mixing bowl whisk together the egg, 1/3 cup granulated sugar, brown sugar, butter, milk and vanilla until smooth. Set aside.

4. In a smaller bowl, combine flour, baking powder, baking soda and apple pie spice (if you don’t have this, you can also just sub it for cinnamon!) until well mixed.

5. Pour flour mixture and cooled cider syrup into the bowl with your wet ingredients and stir until just blended. Do not overmix!

6. Pour batter into a greased donut pan, filling each cavity about halfway.

7. Bake at 350 for 10 minutes or until a toothpick inserted into a doughnut comes out clean. Remove from oven and let cool in pan for a few minutes before carefully removing to a wire rack.

8. Once cool enough to handle, dunk each doughnut into melted butter, then into your apple pie sugar mixture and toss well to coat. Repeat until all doughnuts are coated.

9. Best eaten the day they are made!