All-Purpose Flour	g
Baking Powder	tsp
Kosher Salt	tsp
Ground Cinnamon	tsp
Ground Nutmeg	tsp
Butter	g
Brown Sugar	g
Granulated Sugar	g
Eggs
Vanilla Extract	tsp
Apple Cider	ml

1. Preheat the oven to 170 ºC. Grease a 12-cup doughnut pan with non-sticking spray or butter.
2. In a medium bowl, add flour, baking powder, salt, ginger, 1 teaspoon cinnamon and nutmeg. Whisk to combine and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream 140 grams butter, brown sugar and 50 grams granulated sugar on medium speed for about 3-4 minutes, until light and fluffy. Add in the eggs, one at a time, and mix until well incorporated. Beat in the vanilla extract.
4. Add the flour mixture and mix on low speed, until combined. Slowly add in the apple cider and mix to combine.
5. Divide the batter evenly among the prepared pan, filling them about 2/3 of the way. Bake for ca. 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan.
6. In the meantime, whisk the remaining 100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl. In a small saucepan, melt the rest of the butter.
7. Brush each doughnut with the melted butter and dredge them in the cinnamon sugar while they are still warm.

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