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1
Core and coarsely chop apples, but do not peel.
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2
Put in saucepan and add 1 1/2 cups cider, cover and cook over medium heat for 8 minutes until softened.
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3
Uncover and continue cooking for 5 minutes until apples are tender and the cider is almost completely reduced.
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4
Puree until smooth.
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5
Measure the sauce, you need 1 cup; boil it longer to reduce more if you need to.
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6
Cool slightly.
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7
Whisk flour, baking powder, baking soda, 1 1/2 t. cinnamon, salt, and nutmeg together in a bowl.
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8
In another bowl, beat 2/3 cup sugar and shortening with mixer on medium speed until sandy.
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9
Beat in eggs, then gradually add the pureed apple mix.
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10
Beat in half the flour mixture, then buttermilk and vanilla, then rest of flour.
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11
Mix to make sticky dough, but don't overmix.
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12
Scrape dough onto a lightly floured sheet of parchment paper and pat into 7x11 inches, about 1/2 inch thick.
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13
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
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14
Meanwhile, make the glaze by simmering 1 cup cider over medium heat until reduced to 1/4 cup.
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15
Whisk in powdered sugar until smooth and glossy, set aside.
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16
Mix 1 cup sugar and 2 t. cinnamon in shallow bowl, set aside for topping.
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17
Heat 2 inches of oil in large heavy-bottomed pot over medium-high heat until reaches 350 degrees.
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18
Line a baking sheet with paper towels.
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19
Cut the chilled dough with a floured 2 1/2-3 inch biscuit cutter, then cut out the middle with a 1 inch cutter ( or use a doughnut cutter).
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20
Fry 2-3 doughnuts at a time until golden brown, 1-2 minutes per side, transferring to paper towels when done.
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21
Fry the dough scraps as doughnut holes.
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22
Dip one side of each doughnut in the cider glaze, letting excess drip off, then dip in the cinnamon-sugar.
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23
Serve warm.
