CINNAMON-SUGAR: In a shallow bowl, mix 1 cup sugar and 1 tablespoons ground cinnamon. Toss with warm doughnuts; set aside.
DONUTS: In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 10-12 minutes. Cool completely.
In a large bowl, whisk together flours, brown sugar, baking powder, salt, baking soda and spices.
In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, for 1 hour or until firm enough to shape.
Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep fryer, heat oil to 325 degrees. Fry doughnuts a few at a time, until golden brown about 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side.
Drain on paper towels; cool slightly. Roll in cinnamon-sugar or dip tops of doughnuts into glaze of your choice. Yields: 1 dozen doughnuts plus doughnut holes.