Preparation Steps

• Preheat the oven to 350°F (175°C). Generously grease two 12-cavity donut pans with butter or baking spray. Set aside.
• In a medium saucepan over medium heat, combine the apple cider, 1 teaspoon of cinnamon, and 1 teaspoon of apple pie spice. Bring to a gentle boil, then reduce heat to low and simmer until the cider has reduced to 1 ½ cups. This will take approximately 20-30 minutes. Stir occasionally to prevent scorching. Remove from heat and let cool completely.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, remaining cinnamon (2 teaspoons), and remaining apple pie spice (2 teaspoons). Set aside.
• In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined and smooth. Be careful not to overmix. Stir in the cooled, concentrated apple cider.
• Transfer the batter to a piping bag or a gallon-sized zip-top bag. If using a zip-top bag, cut off one corner. Pipe the batter into each donut cavity, filling them about 3/4 full.
• Bake for 12-15 minutes, or until the donuts are lightly golden and spring back when gently touched. Check for doneness at 12 minutes, as they can overbake quickly. Let the donuts cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
• Fit a piping bag with an angled metal filling tip (or use the piping bag or zip-top bag). Fill the bag with caramel sauce. Inject caramel into the sides of each donut at several points, inserting the tip into the donut and squeezing for about 3-4 seconds at each point.
• In a shallow bowl, melt the butter. In another shallow bowl, combine the granulated sugar, cinnamon, and apple pie spice. Dunk each donut in the melted butter, then immediately roll it in the cinnamon-sugar mixture, ensuring it is coated on all sides.