Real reduced apple cider gives these baked donuts that deep, concentrated apple flavor you just can't get from raw cider alone, and warm spices like cinnamon, nutmeg, and allspice round it out into something that tastes like fall in every bite. The batter comes together in two bowls and gets piped straight into a donut pan, so you get that classic ring shape without any frying required. Applesauce keeps the crumb moist and tender, while the cider reduction adds a caramelized depth that plain cider just can't match. Once baked, each donut gets a warm-from-the-oven brush and a roll through cinnamon-sugar for that irresistible crackly, sweet coating. It's a genuinely solid pick for a gluten free kitchen, and it delivers all the cozy, spiced-apple satisfaction of the classic fall treat.
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Pour the apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cider has reduced to about 1/2 cup, 15–18 minutes. Remove from the heat and let cool to room temperature, about 10 minutes.
Preheat the oven to 375°F (190°C). Grease a 12-cavity donut pan (or two 6-cavity pans) thoroughly with nonstick spray or softened butter, making sure to coat the center posts.
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