• 3 1/2 C. all-purpose flour
• 4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. nutmeg (optional)
• 2 Tbs. shortening
• 1 C. sugar
• 2 eggs, beaten
• 1/2 tsp. vanilla
• 1 C. buttermilk
• Fat for deep frying
• Granulated sugar, powdered sugar, cinnamon-sugar mix, etc. for coating

Sift flour, measure and resift 3 times with baking powder, soda, salt and nutmeg. Cream shortening, blend in sugar thoroughly, then add beaten eggs and vanilla. Add sifted dry ingredients alternately with buttermilk in 3 or 4 portions, stirring only until well mixed. Chill dough before rolling. Remove only part of dough from refrigerator at a time. Roll dough out on lightly floured board from 1/4-3/8” thick. Cut out doughnuts with floured cutter. Fry in deep fat heated to 375 degrees. Fry only until underside is golden brown, then turn and brown on other side. Lift doughnuts out with slotted spoon or in a wire basket. Drain on paper toweling. Put granulated sugar, sugar or cinnamon and sugar into a paper bag, place doughnuts in while warm and shake to coat.

Yield: 36 doughnuts