¼teaspooneach: ground cardamom, nutmeg, cinnamon and allspice
2large eggs
6tablespoons(84g)buttermelted and cooled
1quart(946ml)canola oil for frying
¾cup(150g)granulated sugar
1 ½tablespoonsground cinnamon
Instructions
In a small saucepan, bring apple cider to a rapid boil. Cook over high heat until reduced by half, about 12 minutes. Cool completely.
In the meantime, whisk together in a large bowl: flours, brown sugar, baking powder, salt, baking soda, and spices
In a medium bowl, whisk together eggs, butter, and cooled cider.
Make a well in the dry ingredients then pour the liquid into the well. With a spatula, start folding the flour into the liquid then once a cohesive, sticky dough is formed, cover the bowl with plastic wrap and place in refrigerator for 1 hour, or until firm enough to shape.
Once ready, divide dough in half then on a floured surface, roll out dough into 1/2-inch thickness then use a doughnut cutter, cut dough.
In a shallow plate or container, whisk together sugar and cinnamon. Set aside.
Heat canola oil in a heavy-bottom pot to 325 °F (163 °C). Fry doughnuts, 2-3 at a time until golden brown, about 2-3 minutes on each side. Place fried doughnuts onto a paper towel to drain then immediately toss in cinnamon sugar mixture.