1. Preheat the oven to 350°F (180°C). Grease two donut pans* (6-cavity) lightly and set aside.

2. Add the butter and both sugars to the bowl of a stand mixer and mix on high speed for about 4-5 minutes until very light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the spelt flour, baking powder, salt, cinnamon, nutmeg, and cardamom, then add together with the apple cider to the bowl and mix until just combined. Transfer the batter to a piping bag and fill the donut pans about 3/4 full – you can also use a spoon, but with the piping bag, It’s much easier. Bake the donuts for about 14-15 minutes or until a toothpick inserted into the center of a donut comes out clean. Take out of the oven and let cool down for about 5 minutes. Remove the donuts from the pan (works best with a soft rubber spatula) and place on a wire rack.

3. Melt the butter for the coating. Mix the sugar with the ground cinnamon in a shallow bowl. Brush the still warm donuts with the melted butter and then roll in the cinnamon-sugar mix until coated completely. Let cool down on the wire rack. The donuts can be stored at room temperature for up to 3 days.