To start off, take two red apples and wash and core them. Then coarsely chop them into smaller pieces. Once the apples are chopped, place them into a medium saucepan along with apple cider, and cook on high until the cider is almost completely evaporated. After the apples finish cooking, pour them into a food processor and blend on high until smooth.

In a medium size bowl, mix together the flour, baking powder, ground cinnamon, salt, baking soda and nutmeg. In a larger bowl, mix, with a hand mixer, the sugar and the vegetable shortening. This mixture should be mixed together until it has a sandy look. After, beat a large egg and the applesauce from the mixture before into the sugar and vegetable shortening mixture. Then, add buttermilk and vanilla extract into the larger bowl. Once mixed together, add the remaining flour mixture, while also making sure that the mixture does not become over mixed.

Next, place a piece of parchment paper on a cookie pan, and then flour the surface. Using floured up hands, place the dough on the the parchment paper, and then flatten out into the rectangle shape of the cookie pan. Then place the sheet in the fridge to chill for about an hour.

When the dough is done chilling, taken it out of the fridge and then transfer it onto a floured surface. In a deep fryer, add two inches of vegetable oil, and set the heat at 350 degrees fahrenheit. Set a plate lined with paper towels to the side of the fryer for when the doughnuts finish frying. Then roll the dough into 1½ inch sized balls and flatten them out into little pancakes with a hole in the middle, like a typical doughnut. Place five doughnuts into the fryer at a time and flip until golden brown.

When making the glaze, simmer the apple cider in a small saucepan over medium heat until it reduces to about ¼ cup. Once that finishes, whisk powdered sugar into the saucepan until the glaze is sticky and smooth. Then in a seperate smaller bowl, whisk together the the sugar and ground cinnamon for the topping. Dip the doughnuts in the glaze, and finish them off by adding a layer of the cinnamon-sugar.

FOR THE DOUGHNUTS:

2 red apples

1½ cups apple cider

3½ cups all-purpose flour, plus more for dusting

4 teaspoons baking powder

1½ teaspoons ground cinnamon

1 teaspoon salt

¼ teaspoon baking soda

¼ teaspoon ground nutmeg

2/3 -wcups sugar, divided

3 tablespoons vegetable shortening

1 large egg plus one egg yolk

¼ cup buttermilk

1 teaspoon vanilla extract

vegetable oil, for frying

FOR THE GLAZE:

1 cup apple cider

½ cup powdered sugar

For the cinnamon sugar topping:

1 cup sugar

2 teaspoons ground cinnamon