Preparation

• Preheat the oven to 350°F (175°C) and grease two 12-cavity donut pans.
• In a medium saucepan, combine apple cider, 1 teaspoon cinnamon, and 1 teaspoon apple pie spice. Bring to a boil, then simmer until reduced to 1 ½ cups, about 20-30 minutes. Let cool.
• In a bowl, whisk together flour, baking powder, baking soda, salt, 2 teaspoons cinnamon, and 2 teaspoons apple pie spice.
• In a large bowl, whisk melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla until well combined.
• Gradually add dry ingredients to the wet ingredients, whisking until just combined. Stir in cooled apple cider.
• Transfer batter to a piping bag and pipe into donut cavities, filling ¾ full.
• Bake for 12-15 minutes until lightly golden. Cool in pans for a few minutes before transferring to a wire rack.
• Fill a piping bag with caramel sauce. Inject caramel into the sides of each donut.
• Melt butter in a shallow bowl. In another bowl, combine granulated sugar, cinnamon, and apple pie spice. Dunk each donut in melted butter, then roll in the cinnamon-sugar mixture until coated.