Ingredients
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1 cup apple cider
1 cup 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)
Preparation
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Boil cider in small sauce pan until cider is reduced to 1/4 cup, 8-10 minutes, let cool.
In a large bowl, beat sugar with solid shortening until smooth.
Mix in eggs, then add buttermilk and cooled cider.
In a medium sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to wet ingedients and mix well.
Transfer dough to a lightly floured board and pat to 1/2 inch thickness.
Cut with a 3 inch donut cutter; re roll the excess donut holes and put scraps back into the dough.
Refrigerate formed donuts on baking sheets with wax or parchment paper for 20 minutes to help firm dough for frying.
Add enough oil or shortening to fill a deep (3 inch) inch pan; heat to 375 degrees or until oil is bubbling.
Fry several donuts at a time, turning until browned and cooked through, about 4 minutes.
Place on paper towel covered dishes for draining and cooling.
Shake donuts in plastic zip top bags with cinnamon and sugar, and place on wire rack to continue cooling.
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