Reduce the 1 cup of apple cider until only 1/2 cup remains. This can be done in the microwave for approximately 8–10 minutes or in a saucepan on the stovetop for about 10 minutes.

While the cider is reducing, heat the oven to 350°F. Thoroughly grease the cavities of the donut pans with butter or nonstick cooking spray, taking care to cover the edges and crevices.

After the cider has reduced, combine it with the 3 tablespoons of melted butter and allow the mixture to cool slightly. Measure out 2 tablespoons and set this portion aside for use with the final coating.

Place the remaining cider-butter mixture in a large mixing bowl. Add the 1/4 cup sugar, room-temperature egg, Greek yogurt, and vanilla extract.

Whisk until the ingredients form a smooth, evenly blended mixture. The Greek yogurt contributes moisture and a mild tang while helping produce a tender crumb.

Using an egg at room temperature allows it to incorporate more readily into the liquid ingredients and promotes a more uniform mixture.

In a separate bowl, whisk together the all-purpose flour, 1/2 teaspoon cinnamon, baking soda, baking powder, nutmeg, cloves, and salt until the spices and leavening agents are evenly distributed.

Add the wet mixture to the dry ingredients. Using a spatula, gently fold everything together only until no large streaks of dry flour remain.

Avoid excessive mixing. A few small lumps may remain in the batter; overworking it can develop too much gluten and lead to donuts with a firmer, denser texture.

Spoon the prepared batter into a piping bag, or use a zip-top bag with one corner trimmed away.

Pipe the batter into the prepared donut cavities, filling each approximately two-thirds full to provide enough space for rising during baking.

Bake at 350°F for 9–11 minutes, or until the donuts are lightly golden and a toothpick inserted into one comes out clean or with only a few moist crumbs attached.

Remove the pans from the oven and allow the donuts to rest inside them for 2–3 minutes before carefully releasing them. Avoid overbaking, as the donuts will continue cooking slightly from residual heat while cooling.

Place the 3 tablespoons of melted butter in a shallow bowl and stir in the 2 tablespoons of reserved cider mixture.

In a second shallow bowl, thoroughly combine the 1/2 cup sugar with the 1 1/2 teaspoons ground cinnamon.

Keep both coatings ready before dipping the donuts so they can be coated while still warm.

When the baked donuts have cooled for approximately 2–3 minutes and can be comfortably handled, dip each one into the cider-butter mixture, coating both sides.

Immediately transfer each glazed donut to the cinnamon sugar and cover it generously on all surfaces.

Place the coated donuts on a wire cooling rack or a sheet of parchment paper and allow them to cool completely.