In a small saucepan, melt the butter with the cider. Set aside to cool.
Step 2
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In a medium bowl, sift together flours, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.
Step 3
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Whisk the granulated sugar, brown sugar, and egg into the cooled butter/cider mixture until combined.
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Pour wet ingredients into dry and stir until just combined.
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Add batter to piping bag fitted with a large round tip.
Tip: To easily fill the piping bag, stand bag in a tall glass, fold ends over, and spoon batter into bag.
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Pipe batter into the wells of the donut pan.
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Remove to a wire rack to cool.
Allow the donuts to cool in the pan for 3-5 minutes. Then, remove donuts from pan onto wire rack and allow to cool completely.
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Stir together the sugar and cinnamon in a small shallow bowl, wide enough to accommodate a donut.
Topping
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Brush melted butter on one donut.
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Dip into the cinnamon sugar mixture. Repeat with remaining donuts.
Enjoy with a glass or milk or a cup of coffee or tea!
Store donuts in a freezer safe bag, and seal tightly. They will keep in the freezer for up to 3 months.
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