Make Dough

1. Whisk together all-purpose flour, graham flour, cinnamon, nutmeg, baking powder, baking soda and salt. Transfer mixture to the bowl of an electric mixer
2. On low speed, add remaining ingredients -  buttermilk, melted butter, apple cider, vanilla and egg yolks. Increase speed to medium and mix just to incorporate ingredients. Do not overwork ingredients or dough will stiffen
3. Cover bowl with plastic wrap and refrigerate at least 15 minutes

Roll & Cut Shapes

1. Flour your work surface.  Place dough on work surface, dust the top of the dough, your hands and rolling pin with flour
2. Fold dough on itself to incorporate flour into the dough, so that it will not be too wet to roll. Repeat this process a couple of times until dough is not too wet to work with
3. Roll out dough to a thickness of about ½”. Dust surface of dough with more flour
4. Use a donut cutter, shot glass or the open end of an empty 6 oz tomato paste can to cut out small circles of dough. Dip rim in flour before each cut, to prevent sticking
5. Transfer shapes to a baking sheet lined with parchment paper and coated with nonstick cooking spray. Allow donuts to rest a few minutes at room temperature before frying

Make Cinnamon Sugar

1. In a bowl, whisk cinnamon and sugar until combined and set aside

Fry & Add Cinnamon Sugar

1. Melt shortening in a heavy-bottomed pot to about 4" deep, or in a home fryer according to manufacturer’s suggested amount and heat to 360º - 365º
2. Working in small batches, fry about 1 - 1½ minutes per side (could take 30 seconds longer) until golden brown. Donut holes will puff up as they fry
3. Remove to paper towels to drain off excess oil and while still warm, roll donuts in cinnamon sugar