Two Cups Flour

0 Place apple cider in a small saucepan, on medium heat. Bring to a boil, the reduce to a simmer. Allow cider to simmer for 15 minutes or until it has reduced to a 1/4 cup. Remove from heat to cool. 
7 Prepare the topping to set aside. Stir the granulated sugar, and cinnamon together in a shallow medium bowl. Save for coating warm donuts.
1 Remove stem and core from one JUICI apple, then chop into pea sized chunks. Set aside.
8 Preheat oven to 350 F (180 C) and prepare two of the 6 capacity donut pans with a light coating of baking spray. 
2 Combine flour, baking powder, baking soda, and salt together in a medium bowl and whisk to mix. 
3 Place brown sugar, egg, apple butter, and vanilla in a large bowl, then hand whisk to combine.  Stir in the reduced apple cider until distributed evenly. 
4 Add half of the flour mixture to the wet mixture and slowly whisk to combine. Repeat with the second half of the dry mixture. Fold in the apple chunks with a rubber spatula or wooden spoon to evenly distribute.
5 Spoon the thick batter into each donut cup about 2/3-3/4 full.
6 Place the donut trays on the middle rack of the oven. Bake for 10-12 minutes until  the tops spring back with a gently press of your finger tip. 
9 Place trays on wire cooling rack for about 2 minutes. Then, invert pans to release donuts directly onto wire racks. 
11 Go ahead and coat these warm donuts with cinnamon sugar before cleaning pans and baking remaining batter. Totally optional, I just prefer to roll my donuts in cinnamon sugar while they are warm.
10 Place a warm donut in the bowl and twist, then flip to coat all sides in sugar. Repeat with remaining donuts.