Beat the eggs and the egg yolks together in large bowl, then gradually add cider and both brown and granulated sugar.
Sift the flour, baking powder, baking soda, salt and spices together and stir into egg mixture along with the melted butter. Stir only enough to mix.
Turn dough out onto work surface, floured just enough so the dough won't stick as you roll it out. When dough is 1/2-inch thick, cut out donut shapes using a well-floured cutter and let them rest 5 minutes on lightly floured surface. Keep the holes to fry also.
Heat enough oil to fill your frying kettle to a depth of 2 to 3 inches. When it reaches 365 degrees F, drop 3 to 4 doughnuts in. They should not be crowded. As soon as they float to the top and are holding their shape, turn them. Fry until golden on both sides, 2 to 3 minutes.
Remove as they are done and drain on absorbent paper.
Dust with confectioners' sugar when they have cooled a little.
Let oil return to 365 degrees F before frying a new batch.