from Saveur magazine
These donuts can also be dipped in a simple glaze made from boiled-down apple cider, butter, and confectioners' sugar.
Makes About 1 Dozen
1 3⁄4 cups (7 3⁄4 oz.) all-purpose flour, sifted
1⁄4 cup (1 1⁄8 oz.) whole wheat graham flour
3 1⁄2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1⁄2 tsp. kosher salt
2 tbsp. unsalted butter
1 1⁄2 cups sugar
2 egg yolks
1 tsp. vanilla extract
1⁄4 cup apple cider
1⁄4 cup buttermilk
Canola oil, for forming and frying
Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough.
Let donuts cool completely; toss in cinnamon-sugar mixture.