Air fryer apple cider donuts

Boil two and a half cups of apple cider in a saucepan over medium-high heat and reduce it to two-thirds of a cup, then cool it, over ice or in the fridge if needed.

In a medium bowl combine one large room temperature egg and one egg white with the cooled reduction, which may be slightly warm but not boiling hot.

Add a quarter cup of granulated sugar and 73 g of packed light brown sugar.

Add a quarter cup of melted and slightly cooled butter and a teaspoon of vanilla, and whisk smooth.

In a big bowl combine 360 g of all-purpose flour, 1.75 teaspoons of baking powder, a quarter teaspoon of baking soda, a teaspoon of ground cinnamon, a quarter teaspoon of cardamom, an eighth of a teaspoon of grated nutmeg and three quarters of a teaspoon of salt; whisk well so every donut gets the same.

Fold the wet into the dry with a spatula just until the flour disappears; do not overmix or the donuts go chewy and dense instead of cakey.

Chill the dough four hours minimum and up to 12 hours before shaping.

Turn the dough onto a floured surface, flour the hands and pat it out to about half an inch thick, up to three quarters.

Cut with a floured three inch circle cutter and take the centre with a one inch cutter, transferring to a lined baking sheet; re-roll the scraps.

Preheat the air fryer five minutes at 375 for a basket style unit.

Preheat the air fryer five minutes at 410 for a combo convection unit.

Test with a single donut first: if it takes longer or is raw in the middle raise the temperature 15 to 25 degrees, if it browns too early drop it by the same.

Keep the cut donuts cold, line the basket with parchment if the mesh is fine, spray both sides with avocado oil and lay them in.

Air fry six minutes, then flip.

Melt six tablespoons of unsalted butter, and mix about two thirds of a cup of granulated sugar with a tablespoon of cinnamon for the cinnamon sugar.

Sift the leftover cinnamon sugar and keep it in a mason jar.

Cook a further two to three minutes until golden all over; internal temperature 170.

Air fry the donut holes separately, six minutes, spraying before and after tossing.

Brush the slightly cooled donuts all over with the melted butter, then coat bottom and top in cinnamon sugar one at a time; mush the sugar around rather than spooning it over, which makes them very dark.

Or dunk them in the butter and roll them in the cinnamon sugar.