| 1 | Boil apple cider in small saucepan until it is reduced to ?cup, 8 to 10 minutes; cool. |
| 2 | Beat sugar with shortening until smooth. |
| 3 | Add eggs and mix well, then add buttermilk and reduced cider. |
| 4 | Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. |
| 5 | Add to liquid ingredients; mix just enough to combine. |
| 6 | Transfer dough to lightly floured board and pat to ?inch thickness. |
| 7 | Cut with 2 ? to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps. |
| 8 | Add enough oil or shortening to fill a deep pan 3 inches; heat to 375°F. |
| 9 | Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. |
| 10 | Remove to paper towels with slotted spoon. |
| 11 | For glaze, mix confectiners" sugar and cider. |
| 12 | Dip doughnuts while warm; serve warm. |
