German Apple Cider Doughnuts with Cinnamon Glaze

Preheat oven to 350°F (175°C). Grease and flour a doughnut pan or muffin tin.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

In a separate bowl, whisk together the apple cider, melted butter, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Transfer the batter to a piping bag or a large zip-top bag. Cut off the corner of the bag and pipe the batter into the prepared doughnut pan, filling each cavity about 3/4 full.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

While the doughnuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and cinnamon until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.

Dip each doughnut into the glaze, coating it evenly. Place the glazed doughnuts back on the wire rack to allow the glaze to set. Serve immediately or store in an airtight container.