Pre-heat oven to 350°F. Lightly grease a doughnut pan.
Place 1 ½ cups of apple cider into a pot and bring to a boil and reduce to about ⅓ of a cup. Cool completely.
In a large bowl, combine the granulated sugar, brown sugar, butter, milk, vanilla, and egg and whisk together until smooth.
In another large bowl, combine the flour, baking powder, baking soda, and cinnamon powder. Mix until blended well.
Pour the dry ingredients on top of the wet ingredients and add the reduced apple cider. Fold together with a spatula gently until just combined. (Optional: add the small diced apple to the batter)
Pour batter into a piping bag and portion into the molds, filling halfway. You may use a lightly greased spoon if piping bags are not available.
Bake at 350°F for 10–12 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan slightly then flip over to remove.
In a medium-sized bowl, combine the sugar with the Chinese 5-spice and evenly mix.
Toss the doughnuts in the spiced sugar while still warm to fully coat and place on a sheet tray to cool. Then enjoy!