Apple Cider Doughnuts - Good Morning

One of the best parts of Autumn is the aroma wafting out of the famer's market/bakery at any of the local orchards, particularly the apple cider doughnuts. I thought I'd give'm a go at home, so this is my maiden test batch (Disclaimer, not done on egg :( , just an experiment, but for those among us who deep fry on the egg, it is easily adaptable). I searched for a recipe & many of them are similar to what is reproduced below. I must say, although they were good, they were not quite what I was looking for, so my search will continue:










1 cup apple cider
1 cup sugar
1/4 cup vegetable shortening solid
2 large eggs
1/2 cup buttermilk
3 1/2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 x vegetable oil or shortening

Glaze
2 cups powdered sugar
1/4 cup apple cider

Directions
Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.

Beat sugar with shortening until smooth.

Add eggs and mix well, then add buttermilk and reduced cider.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl.

Add to liquid ingredients; mix just enough to combine.

Transfer dough to lightly floured board and pat to 1/2-inch thickness.

Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.

Add enough oil or shortening to fill a deep pan 3 inches, heat to 375 degrees F.

Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes.

Remove to paper towels with slotted spoon.

For glaze, mix confectiners' sugar and cider.

Dip doughnuts while warm; serve warm.