Heat the cider or wine to lukewarm.
Blend in the fresh yeast or follow package directions for the dry yeast.
Leave in a warm place for 10 minutes until the liquid is frothy.
Cut the margarine into pieces and mix with the flour and salt j ust long enough to break up the margarine and mix with the flour .
With the machine running, pour the yeast liquid through the feeder tube and mix to a soft dough.
Flour your hands and shape the dough into a ball.
Leave in a greased plastic bag in a warm place for about 45 minutes until the dough has doubled in size.
Divide the dough into 12 pieces and knead each one lightly into a ball.
Make a deep hole in each and put 1/2 teaspoon mincemeat in each hole.
Mold the dough around it so that the mincemeat is covered.
Put the dough balls on a greased baking sheet and return to the plastic bag.
Leave in a warm place for 15 minutes.
Remove from the bag.
Fry the doughnuts in hot deep oil for 10 minutes, turning occasionally until golden-brown.
Drain on paper towels.
Mix the sugar and cinnamon, and roll the hot doughnuts in this mixture until completely coated.
Eat while fresh.