Espresso and Lime

Apple Cider Doughnuts
2 Place 1 1/2 cups of apple cider into a small sauce pan and place over medium high heat
3 Once simmering, reduce the heat to medium or medium low and simmer until the apple cider has reduced down to a third of its original amount (leaving you with 1/2 cup of apple cider reduction)
4 Preheat your oven to 350 degrees
5 Transfer the apple cider reduction into a small dish and allow it to cool for about 10 minutes
6 In a large bowl, whisk 2 cups of all purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of baking powder, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/4 teaspoon of ground cloves and 1/4 teaspoon of nutmeg until combined
7 In a separate bowl, whisk 1 large egg, 2 tablespoons of melted butter, 1/2 cup of whole milk, 2 teaspoons of vanilla extract, 1/2 cup of brown sugar and 1/2 cup of granulated sugar until fully combined
8 Combine the wet and dry ingredients and mix until both are fully incorporated
9 Whisk in the reduced apple cider and stir until the batter is smooth and fully combined
10 Grease a doughnut pan and fill each cavity about 2/3 full
11 Bake on a center rack for about 10 minutes (for full sized doughnuts) or until the doughnuts feel springy to a light touch
12 Once the doughnuts are baked, transfer them onto a cooling rack
Make the spiced sugar topping...
21 Combine 3/4 cup of granulated sugar with 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of cloves and a pinch of nutmeg in a shallow dish
22 Dip the warm doughnuts into the spiced sugar
25 If you prefer a heavier coating, dip the doughnuts into a combination of 4 tablespoons of melted butter and 2 tablespoons of apple cider and then dip them into the spiced sugar
24 Store leftovers in an airtight container at room temperature