Reduce Apple Cider: In a saucepan, simmer apple cider over medium-low heat until it reduces to 1 cup. Allow to cool.
Prepare the Donut Batter:
Sift flour, baking powder, baking soda, cinnamon, cardamom, salt, and cloves in a medium-sized bowl. Set aside.
In a large bowl, cream butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
Mix the reduced apple cider, buttermilk, vanilla extract, and orange zest.
Gradually mix the dry ingredients into the wet mixture just until combined.
Bake Donuts:
Preheat your oven to 375°F (190°C) and grease a donut pan.
Fill each donut mold about 2/3 full with the batter.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted comes out clean.
Allow the donuts to cool in the pan for a few minutes, then transfer to a wire rack.
Cinnamon Sugar Coating:
In a shallow dish, mix together sugar and cinnamon.
Brush each donut with melted butter, then roll them in the cinnamon-sugar mixture, ensuring an even coat.
Serve: Enjoy the donuts fresh, ideally with a hot beverage like a cup of cider or a cappuccino
