Apple Cider Doughnuts

1 cup apple cider
1 cup granulated sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Vegetable oil, or shortening for frying
Glaze
2 cup confectioners' sugar
1/4 cup apple cider

Boil apple cider in saucepan, reduce to 1/4 cup, 8 to 10 minutes; and cool.
Beat the sugar with shortening until smooth. Add the eggs and mix well, 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 to
combine.
Put dough on a lightly floured board and pat to 1/2-inch thickness. Cut with 2
1/2- to 3-inch doughnut cutter; reserve doughnut holes and re-roll and cut
scraps.
Add enough oil or shortening to fill a deep 3 inches pan; 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.
For glaze, mix confectioners' sugar and cider. Dip doughnuts while warm; serve
warm.



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