To prepare Glaze, in small bowl, whisk
powdered sugar and boiling cider together. Holding them by edges, briefly dip
doughnuts into Glaze, letting excess drip back into bowl. Place doughnuts, iced
sides up, on wire cake rack to set icing. Doughnuts are best served day they are
3 1/4 C. flour
1 C. granulated sugar
2 t. baking powder
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. freshly grated nutmeg
1/2 t. salt
2 T. chilled vegetable shortening, plus more for deep-frying
3/4 C. buttermilk
2 large eggs, beaten
1 t. vanilla extract
Apple Cider Glaze:
1 1/2 C. powdered sugar
1/4 C. apple juice, heated to boiling
To prepare doughnuts, in medium bowl, combine 1 1/2 cups flour, granulated
sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add 2 tablespoons
shortening. Using hand-held electric mixer at medium speed, mix until shortening
is cut into very fine crumbs, about 2 minutes.
In medium bowl, combine buttermilk, eggs and vanilla. Beat until smooth, then
stir into flour mixture. Gradually stir in remaining 1 3/4 cups flour to make
soft dough. On lightly floured surface, gently knead dough just until smooth,
about 1 minute.
Line baking sheet with wax paper. Place large wire rack over jellyroll pan. In
deep Dutch oven, melt vegetable shortening over high heat to depth of 2 to 3
inches and heat to 375 degrees.
On lightly floured work surface, pat dough out into thick rectangle and dust top
with flour. Roll out dough until 1/2 inch thick. Using doughnut cutter, cut out
doughnuts. Or use 3-inch round biscuit cutter to cut out doughnuts and 1
1/4-inch round cutter to cut out holes. Cut straight down, without twisting
cutter, so doughnuts will rise properly when deep-fried. Transfer doughnuts and
holes to wax paper. Gather up dough, knead gently and reroll until all doughnuts
have been cut out. In batches, slip metal spatula under 1 doughnut at a time and
lower it into hot shortening. Deep-fry without crowding, turning once, until
golden brown, 3 to 4 minutes. Using wire-mesh skimmer, transfer to wire rack to
drain. When all doughnuts have been fried, fry doughnut holes until golden
brown, about 2 minutes. Let them cool completely.
Makes 12 (3-inch) doughnuts, plus 12 holes.