Preheat oven to 350F. Grease two standard sized donut pans (6 cavities per pan) set aside
In a medium mixing bowl, combine the dry ingredients: flour, brown sugar, granulated sugar, baking powder, sea salt, cinnamon, and allspice. Whisk well to combine.
To the dry ingredients, add the apple cider, melted-slightly cooled butter, and sourdough discard. Mix well with spoon to combine.
Spoon the donut batter into a sandwich sized ziplock bag, seal it and then snip a small corner off. About the size of the point of a golf tee.
Squeeze donut mixture into the greased donut pans, evenly distributing the batter, filling about half full (take note of the pictures I’ve provided, as you do not want to overfill them.)
Bake for 10-12 minutes until lightly golden and spring back with a gentle poke.
While they are baking, you can make a cinnamon sugar topping by combining the sugar and cinnamon in a small bowl. Stirring well to evenly distribute the cinnamon.
Allow to cool in pan for about 5 minutes then remove to a sheet pan or other plate, so you can lay them in an even layer and spray with avocado oil. If you do not have cooking oil spray you can brush the tops with oil. After applying the oil, sprinkle the cinnamon sugar mixture over the tops with your fingers. If you want a very sweet donut, repeat the process with the underside of the donuts. You do NOT need to use up all the cinnamon sugar topping!
Enjoy freshly baked! OR freeze baked donuts in freezer safe container for later use!
