#2773 - Buttermilk Spice Donuts

(by Shirley McNevich)

1 cup white sugar
2 eggs
1/4 cup Crisco shortening
4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup buttermilk
canola oil for frying

In a mixer add white sugar and eggs--beat. Add Crisco--beat. Add baking powder, baking soda, salt, nutmeg and buttermilk--beat. Slowly add flour--beat. Refrigerate the dough for 1 hour. Remove dough from refrigerator, roll it out on to a floured counter and flour the top of the dough. Knead the dough a few times--form the dough into a ball. Cut the dough in half. Roll out one half of the dough 1/3" thick and cut donuts with a donut cutter. Reapeat with all dough. In a heavy saucepan or a deep fryer, add an inch (1") canola oil and heat oil to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.