¼cupunsalted grass-fed butter, at room temperature
¼cupcoconut oil, melted, plus more for greasing pans
1cup coconut sugar
2large eggs
1tsp vanilla extract
Topping:
2tablespooncoconut oil, melted
4teaspooncoconut sugar
pinch of cinnamon
Instructions
Preheat oven to 350F. Grease two 6-cavity donut pans.
Pour apple cider into a small pot. Heat over medium-high and bring to a boil. Boil until reduced to ½ cup. This may take a total of 15-25 minutes.
In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar. Mix over medium speed until homogenous, about 3 minutes. Stream in melted coconut oil while mixing. Incorporate eggs one at a time, scraping down the sides of bowl between additions. Stir in vanilla.
Alternate adding dry ingredients and cider to bowl of wet ingredients. Stir over low speed until combined. Do not overmix.
Using a piping bag or two spoons, distribute batter evenly between pans. Smooth out tops. Bake on the center rack of the oven for 8-14 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan. Loosen sides with a small, offset spatula and turn out onto a wire rack.
While donuts are warm, combine coconut sugar and cinnamon in a bowl. Brush tops of the doughnuts with melted coconut oil. Lightly sprinkle with cinnamon sugar. Serve warm or at room temperature.