• Set your oven rack in the middle of your oven and preheat it to 350°F.

  Lightly spray or brush your donut pans with oil.
• In a medium pot over medium-high heat, bring 1 1/2 cups of apple cider to a gentle boil, reducing it down to 3/4 cup. It should take about 12-13 minutes—once done, set it aside to cool.
  1 1/2 cups of apple cider
• Meanwhile, in a large bowl, use an electric mixer to cream together the sugar and softened butter until the mixture is light and fluffy, about 3-4 minutes. Make sure to beat them well until it lightens in color and increases in volume; this crucial step adds airy texture to your donuts!
  6 tablespoons of butter, 3/4 cups of sugar
• Add the egg to your creamy sugar mixture and mix until it’s thoroughly blended.
  1 large egg
• In a separate bowl, combine the gluten-free flour, baking powder, nutmeg, cinnamon, and salt. Whisk everything together to ensure it’s well mixed.
  1 1/2 cups of Gluten Free 1 to 1 Baking Flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, dash of salt
• Alternate between adding the flour mixture and the cooled apple cider into the sugar mixture, mixing until everything is perfectly combined and smooth. (I use a wooden spoon.) Alternate because adding the liquid all at once might overwhelm the creamed sugar mixture, causing the batter to separate.
• Carefully portion the donut batter into each prepared pan, filling each mold about 3/4 of the way full as they will rise in the oven.
• Bake for 13-15 minutes, or until the donuts are a lovely golden brown. You can check for doneness by inserting a toothpick—if it comes out clean, they’re ready!

Cinnamon sugar coating

• In a large shallow bowl, whisk together sugar and cinnamon. Gently remove the donuts from the pan. Brush each donut with melted butter and dip them on both sides in the cinnamon sugar mixture.
  1/2 cup of sugar, 1 tablespoon of cinnamon, 2 tablespoons of butter