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Old Fashioned Buttermilk Doughnuts
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3-1/2 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1-1/2 tsp. freshly ground nutmeg
3/4 cup buttermilk
4 tbl. unsalted butter, melted
2 large eggs
1 large egg yolk
6 cups vegetable shortening
6 ounces lard, or shortening
In the bowl of a mixer fitted with a paddle, combine 1 cup flour, sugar, baking soda, baking powder, salt and nutmeg. In another bowl, whisk together the buttermilk, melted butter, whole eggs and yolk. With a mixer on medium speed, pour the liquids into the dry ingredients and beat for 10 seconds to make a homogenous batter.
Lower speed and add remaining 2 cups flour; mix until just combined, about 30 seconds. Using a wooden spoon or rubber spatula, give dough a thorough mix, in case liquid on the bottom of the mixing bowl has not been thoroughly combined. Dough will be quite moist and tacky, somewhere between a thick cake batter and a cookie dough.
In a cast-iron Dutch oven or deep, heavy pan, heat shortening to 375 degrees. Meanwhile, dust a work surface and a rolling pin with flour. Roll out dough to 1/2-inch thickness. Dip a 2-1/2 inch doughnut cutter in flour and cut out doughnuts. Gather scraps, roll them out and cut more doughnuts. Let sit for 5 minutes before frying.
Add doughnuts to oil, 4 or 5 at a time. As doughnuts rise to the top, flip them using a slotted spoon. Let cook for 50 seconds, until well browned, and flip again. Fry for same amount of time on the other side. Drain on paper towels. Let fat return to 375 degrees before frying subsequent batches. Eat warm, as is, or let cool and dust with powdered sugar.
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