Cider Apple Doughnuts

Cider Apple Doughnuts
Just like grand-mothers used to bake, eaten plain or sprinkled with icing sugar.
*To cut the dough, try using a glass and a metal thimble, dipped in flour, like grand-mothers used to do.
Servings: Approximately 36 doughnuts
Ingredients Preparation

3 eggs
1 cup [200 g] sugar
1/4 cup [60 g] butter, melted
1 cup [250 mL] cider
2 cups [500 mL] milk,more if needed
4 1/2 cups [630 g] all-purpose flour
1 1/2 teaspoons [7.5 mL] baking powder
1 teaspoon [5 mL] baking soda
1 1/2 teaspoons [7.5mL] salt
1 teaspoon [5 mL] ground nutmeg
1 pinch ground cinnamon
2 apples
1/4 cup [60 mL] vegetable oil
2 tablespoons [30 mL] icing sugar

Into the bowl of an electric beater, beat together eggs and sugar for approximately 5 minutes, until thick and pale.
Mix in melted butter, cider and milk.
Into a large bowl, sift together flour, baking powder, baking soda and salt along with ground nutmeg and cinnamon.
Using a flat whip or a spatula, slowly mix flour mixture into eggs mixture to get a smooth dough, adding a little mor milk if needed.
Peel, core and grate apples; add to dough.
Cover with a clean cloth; refrigerate for 30 minutes.
Into a deep-fryer, heat vegetable oil until boiling.
Meanwhile, onto a floured surface, roll dough until 1/4-inch [6-mm] thick.
Using a pastry cutter*, cut-out approximately 36 doughnuts.
Brown 4 or 5 doughnuts at a time into boiling oil, for approximately 3 minutes on each side.
Using metal slotted spoon, transfer done doughnuts onto paper toweling.
Repeat with remaining dough.