APPLE CIDER DOUGHNUTS

1 1/4 cups apple cider, divided use
1 cup granulated sugar
1/4 cup 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)
FOR GLAZE:
2 cups confectioners' sugar

Boil 1 cup 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, the add buttermilk and cooled, 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 1/2-inch thickness. Cut with 2 1/2 to 3-inch doughnut cutter; reserve doughnut holes and re-roll and cut scrapes.

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 confectioners' sugar and remaining 1/4 cup apple cider.

Dip doughnuts into glaze while warm; serve warm.

Servings: 20