Old-Fashioned Doughnuts

Sift together the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In a mixing bowl cream together the butter granulated sugar, and brown sugar. Add the eggs one at a time and continue to mix until incorporated. Use a rubber spatula to occasionally scrape the sides and bottom of the bowl. Add the apple cider, buttermilk, and vanilla extract, mixing to combine. Add the flour mixture and combine.

Line a baking sheet with parchment paper and set aside.

Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to 1⁄ 2 inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts, then place them onto the prepared baking sheet. Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add enough shortening to equal 3 inches of oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels.

Combine the powdered sugar and apple cider with a whisk until it is smooth.

Carefully dip each doughnut into the glaze, shake off any excess and set on a baking rack to drip dry. Place the baking rack on a parchment lined half sheet pan to catch any glaze that drips down.