Cider Donuts

Steps

1. Prepare enough boiled cider for the donuts and glaze.
2. Cream the butter and sugar together until light.
3. Beat in eggs one at a time until smooth.
4. Stir in 1/4 cup of the boiled cider and milk. If the cider lacks tartness, include the lemon juice.
5. Sift together the dry ingredients and add to the wet mixture. Mix until it forms a soft dough and comes together smoothly.
6. Add enough shortening to a pan or fryer to cover the donuts when melted (about 5 cm deep). Heat to 370 °F.
7. Turn dough onto a heavily floured surface. Flour the top well and work together to a smooth ball.
8. Roll out to 1.5 cm thick. Cut with a donut cutter, and set the pieces aside a few minutes. Re-roll the scraps and cut until all the dough is used.
9. Deep fry in shortening until brown, about a minute. Turn over, and fry until second side browns, another minute.
10. Remove to a wire rack set over a drip tray. Let cool while frying the remainder.
11. Warm glaze to make more fluid. Dip the cooled donuts on both sides in the glaze and let dry on a rack.