Combine 2 cups flour, undissolved yeast, sugar, salt, cinnamon, nutmeg, and ginger in a large mixer bowl. In a small bowl combine the milk and butter and warm in the microwave to very warm (120° to 130°F). Use a thermometer if you have one!
Beat in the egg yolks to the flour mixture and then add in the milk + butter mixture. Beat for 2 minutes at low speed. Continue adding the remaining 1 and 1/2-2 cups of flour, until a soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes.
Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible.
Cut out center with a 1-inch cookie cutter, the top of a spice container, or poke a hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
To bake: Preheat your oven to 375°F, and bake the risen doughnuts for 8 to 10 minutes.
To fry: Heat at least 2 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels.
Cool and then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.
Apple Cider Glaze
Boil the apple cider in a small saucepan until reduced in half, about 7 to 10 minutes. Place powdered sugar in medium bowl. Whisk in hot cider, vanilla, and corn syrup until smooth.
Notes
I have lots of tips and trouble shooting in the post; I would recommend reading from the 4th paragraph down to achieve the best results.