Preheat the oven to 400 F (200 C).
In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the egg with the brown sugar, apple compote, maple syrup, apple cider, yogurt, and oil.
When the preparation is well homogeneous, pour it into the dry ingredients mixture.
Mix just enough to make the preparation just combined.
Grease the donut molds with melted butter, then dust the prints with sugar.
Shake to remove excess.
Fill the cavities with dough (about 2 tablespoons/30 ml), smooth with a spatula, and bake for 12 minutes.
Let cool 5 minutes in the mold before transferring to a grill until completely cooled.
Glaze:
Put the ice cider, brown sugar, and 35% cream in a saucepan and bring to a boil.
Cook until the candy thermometer indicates 237 F (114 C).
Let cool 15 minutes before dipping the donuts in the glaze and turning them over on a grill so that the glaze spreads on the sides.