1/2 ounce package yeast
1/4 cup hot water, roughly 110 degrees in temperature
1 1/2 cups milk, scalded and cooled
1/2 cup sugar
1 teaspoon kosher salt
1/3 cup shortening
5 cups all-purpose flour
optional: about a teaspoon of cinnamon and nutmeg to taste
1/3 cup butter
2 cups powdered sugar
1 cup apple cider
Dissolve yeast in warm water in the bowl of a stand mixer.
Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl frequently to incorporate. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes.While dough is rising boil down roughly one cup of apple cider juice to form syrup. Set aside until you are ready to make the glaze.
Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter, or round cookie cutters. (I enjoy cutting fun shapes out as the donut holes, like hearts and stars). Cover and let rise until double, 30-40 minutes. At 25 minutes, begin to heat vegetable oil in high-sided stock pot to 350°.
While donuts are rising, make the Apple Cider Glaze. Heat butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. This will take a little arm work! Stir in tablespoons of apple cider syrup one at a time, until desired consistency. Set aside until ready to glaze. Warm the glaze gently if necessary.
When the vegetable oil is ready, slide doughnuts into hot oil with wide wooden slotted spatula. Fry until golden brown, about 1 minute on each side. Remove carefully from oil and drain well Dip the doughnuts into Apple Cider Glaze and set on rack for glaze to set.
Source: Cherry Tea Cakes.com