Add apple cider to medium sauce pan and bring to boil. Boil for about 20 minutes or until the cider has reduced by half. Keep ⅓ cup in pan and save the rest for the donuts.
Reduce the heat and add the butter, cream and brown sugar. Bring back to boil and then reduce heat and simmer for about 10 minutes or until the caramel is a dark color and has thickened. Remove from heat and stir in salt. If the caramel thickens too much, place over low heat and add cream to thin.
Preheat oven to 350°F. In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In another medium bowl, mix together the apple cider, egg, butter, Greek yogurt and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray 6-cup donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6.
Bake for 15-18 minutes or until stick comes clean. Let cool in pan for 5 minutes and remove and place on cooling rack for 5 to 10 minutes.
Combined melted butter and 2 tablespoon apple cider in shallow bowl. In another shallow bowl, mix together the sugar, cinnamon and nutmeg. Dip donut in butter and then coat in sugar mixture. Serve immediately.
You know caramel is done when it reaches 212°F with a candy thermometer.
Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
Leftovers will store well in at room temperature for 1-2 days in an air-tight container.