Instructions

1. Place the apple cider in a small pot and simmer over medium-low until it’s reduced to 1/2 cup. ~20-25 minutes. Remove from the heat, add in the butter, and stir until melted. Set aside to cool slightly. ~10 minutes.
2. Once the apple cider reduction is cool, preheat oven to 350F, and rack in the middle.
3. Spray 2 large Donut Pans. In a bowl whisk together the flour, baking soda, baking powder, white and brown sugar, cinnamon, apple pie spice, and salt. In another bowl combine the buttermilk and egg until blended. Slowly add in the reduced cider stirring constantly. You don’t want scrambled eggs so slowly add it in.
4. Once combined add the wet mixture to the dry and mix with a whisk until just combined. Some small streaks of flour are okay. Do not overwork this as the donuts will be tough.
5. Fill each Donut Pan well slightly over halfway up (closer to 3/4’s full). To make it easier put your batter in a squeeze bottle, cut the opening to a fatter hole, and squeeze the batter in.
6. Bake for 9-12 minutes or until a toothpick comes out clean when inserted. Allow to rest for 1 minute in the pan and then gently turn out onto a cooling rack.
7. Cool the donuts completely before glazing. Once cooled in a bowl add the confectioners’ sugar, maple syrup, bourbon, and cream.
8. Whisk until thick and creamy. I let them sit just for a minute and then dip the donuts in. This way the glaze is super thick and doesn’t drip off as much.