• Preheat oven to 350° F. Prepare 2 donut pans with baking spray.

For the Donuts:

• In a small saucepan over medium heat, boil 2 cups apple cider, reduce to ¾ cup20-25 minutes until reduced to equal ¾ cup or 175 mL . Remove from heat and cool to room temperature.
• Meanwhile in a mixing bowl combine dry ingredients: 2 cups all purpose flour, ½ cup brown sugar, ¼ teaspoon salt, 1½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ground ginger, and¼ teaspoon ground nutmeg.
• In a separate bowl whisk together wet ingredients: ½ cup sour cream , 1 large egg, 1 teaspoon vanilla extract, and 4 Tablespoons salted butter, melted and cooled. Add in cooled apple cider and mix well.
• Add wet ingredient mixture into dry ingredients, mix until no flour pockets are left and batter is smooth, careful not to overmix. Transfer to piping bag or plastic bag with tip cut off and pipe batter into oiled donut pans.
• Bake for 11-12 minutes, or until inserted toothpick comes out clean.
• For cinnamon sugar topping:
• Melt 4 Tablespoons butter, set aside. Mix together ⅓ cup white granulated sugar and 2 teaspoons cinnamon in a flat plate or container with raised edges.

  Dip each donut in butter, then in the cinnamon sugar mixture.

For the icing:

• Mix together 1½ cups powdered sugar, and 2 Tablespoons apple cider Drizzle over warm donuts. Enjoy!