Start by reducing the apple cider in a small saucepan over medium heat. Pour 1 and 1/2 cups into the small saucepan. Heat for about 15 minutes until the apple cider is reduced to about 1/2 cup. Remove from the heat once it's reduced and allow it to cool.
Preheat the oven to 350° F. Spray the donut pan with non-stick cooking spray. Set it aside.
Whisk the flour, baking powder, baking dosa, cinnamon, cardamom, ground ginger, nutmeg and salt in a large bowl.
In a separate medium bowl, stir together the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract.
Pour the wet ingredients into the dry ingredients bowl and whisk together until combined.
Next place the batter into the prepared donut pan. You can either spoon the batter into the pan with a tablespoon, or you can pour the mixture into a gallon size zip top bag and snip the corner of the bag to pipe the batter into the donut pans. Fill the donut pan about halfway for each mold.
Bake for 10 to 12 minutes until the tops are lightly browned. Test for doneness with a knife or toothpick.
Allow the donuts to cool in the pan for 1-2 minutes, then transfer to a wire rack to cool completely.
While the donuts are baking, prepare the sugar topping by combining the turbinado sugar with the cinnamon and stirring until mixed.
Once the donuts are cooled, dip the top of the donut into the melted butter, then place it into the cinnamon-sugar mixture. Set back on the wire rack to dry.