• Preheat your oven to 375 degrees on the convection setting if you have it. Next, grease your donut pan with butter or cooking spray and set aside.
• To reduce your apple cider take 2 ½ cups of apple cider in a small saucepan and boil until reduced to half a cup. You can eye ball it or pour it into a liquid measuring cup to check if it is reduced enough and if not boil it some more until you reach that point!
• Next, in a medium bowl combine the first 7 ingredient (the dry ingredients). Whisk these together and set aside.
• Next in a large mixing bowl combine the sourdough starter, sour cream, reduced apple cider(Not HOT), egg, melted butter, applesauce, brown sugar, and vanilla.
• Mix this well with a whisk. Stir for 2-3 minutes until well combined. Then add the dry ingredients to the wet ingredients in the large bowl and mix with a spatula until just combined. DON’T overmix.
• Next, take the dough and place it in a plastic gallon zip bag or something similar and using a kitchen shears snip the corner off. You can use a piping bag too if you have one. Squeeze the dough out of the bag into the donut pan.
• You want to make sure not to overfill the donut spots. A little less than level full is about perfect. If you fill them too full, they begin to lose their donut shape once baked.
• Place the pan in the oven and bake for 18-20 minutes or until golden brown. Pop them out onto a cooling wire rack and when cool enough to handle dip in melted butter and the apple pie spiced sugar.

Dipping the Donuts:

• In a small bowl melt the butter in the microwave or in a small saucepan and set aside. Then in a shallow dish mix the sugar and spices.
• Taking one donut at a time dip them first in the butter on both sides then in the apple pie spiced sugar. Enjoy fresh!
• Makes about 16 small donuts.