Nothing says fall quite like these brown butter apple cider donuts! These cake donuts are light, buttery, baked to perfection, then rolled in cinnamon sugar!
Make the apple cider reduction: In a small saucepan over medium heat, simmer the apple cider until it reduces down to about ½ cup (be sure to stir occasionally). This usually takes about 15 minutes. Set aside and let cool slightly.
Preheat oven to 350°F. Spray donut pan with non-stick spray and set aside.
Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together and set aside.
In a large bowl, whisk the brown butter, sugar, brown sugar, eggs, and vanilla together. Pour in half of the dry ingredients and stir until combined. Then add in ½ cup of the apple cider reduction and the remaining dry ingredients Mix until fully combined and smooth.
Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
Bake at 350°F for 10-11 minutes or until the edges and tops are lightly browned and a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out!
Combine the sugar and cinnamon together in a small bowl. While the donuts are still warm, brush the donuts with the melted brown butter then toss in the cinnamon sugar.
The donuts are best served warm! I like to reheat the leftovers in the microwave for about 15 seconds!
Notes
Make the brown butter: In a small saucepan, melt the butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let the brown butter cool slightly (5-10 minutes) before using. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.Store in an airtight container at room temperature for up to 3 days.