1. Preheat the oven to 170°C. Lightly grease the doughnut baking tin and set aside. 2. Make the apple cider reduction. Pour the cider (or an apple juice) into a small saucepan and place it on a small heat. Cook for 10-15 minutes, or until its volume has reduced to 60 ml. Remove from the heat and allow to cool completely.
3. In a large bowl, mix the flour, baking powder, baking soda and spices.
4. In a separate bowl, whisk together the melted butter, Lyle’s Golden Syrup, an egg, soft light brown sugar and room temperature milk. Pour the cooled apple cider reduction and whisk
to combine. Add this mixture into the bowl with the dry ingredients and stir well to combine, until you have smooth, thick batter.
5. Transfer the batter into a large piping bag (alternatively, use a spoon to spoon the batter into the baking tin) and fill each doughnut hole about halfway full. Place in the oven and bake for 10- 12 minutes, until lightly brown. Remove from the oven and allow them to cool for 5 minutes, then remove from the baking tin and transfer to a cooling rack.
6. To make the sugar coating, combine the sugar and cinnamon in a large bowl. Brush each doughnut with melted butter and toss in cinnamon sugar. Enjoy!
