Pour the apple cider into a small saucepan and bring it to a rapid boil. Cook over high heat for about 12 minutes, or until reduced to approximately 1 cup. Remove from the heat and cool completely.

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, baking soda, cardamom, nutmeg, cinnamon, and allspice.

In a separate bowl, whisk the eggs with the melted and cooled butter and reduced apple cider.

Pour the wet mixture into the dry ingredients. Stir gently just until combined. Avoid overmixing; the dough should be fairly sticky.

Cover the bowl and refrigerate the dough for about 1 hour, or until firm enough to handle.

Divide the chilled dough into two portions. Place one portion on a generously floured work surface and gently pat it to about 1/2-inch thickness.

Cut out the Apple Cider Doughnuts using a floured 3-inch doughnut cutter. Repeat with the remaining dough, gently gathering scraps as necessary.

Heat several inches of neutral frying oil in a deep, heavy-bottomed pot or deep fryer to 325°F (163°C).

Carefully fry a few doughnuts at a time for about 2–3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.

Fry the doughnut holes for approximately 1 minute per side until golden and cooked through.

Transfer the fried doughnuts to a paper-towel-lined rack or tray to remove excess oil.

Allow them to cool slightly before serving plain or finishing with cinnamon sugar, chocolate glaze, or maple glaze.