fall favorites {apple cider doughnuts}

One of my favorite things about fall is apple picking. I love going to an orchard, running through the rows of apple trees, climbing a few and walking away with a big wooden basket filled with beautiful red apples. I also love visiting the gift shop and buying a big jug of apple cider and apple cider doughnuts to go with. Unfortunately, the low country is not known for it's abundance in apple orchards so sometimes one must create fall for themselves.

And so we did. I bought some apple cider at the Fresh Market, not quite as potent as I had hoped, printed off a recipe, convinced Jacob that this was essential to our enjoyment of fall and was good to go.

Vermont Cider Apple Doughnuts

1 cup Apple cider
1 cup Sugar
1/4 cup Solid vegetable shortening
2 large Eggs
1/2 cup Buttermilk
3 1/2 cup All-purpose flour
2 tsp. Baking powder
1 tsp.Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
Vegetable oil or shortening -for frying

1 cup cinnamon-sugar mixed

Boil 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, then add buttermilk and 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 to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'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. While still warm, shake a few at a time in a paper bag containing cinnamon sugar. Cool on a rack.