Heat 2 to 3 inches of oil in a deep-fat fryer or heavy kettle to 375 degrees. Beat 11/2 cups of the flour and the remaining ingredients in a large mixer bowl on low speed, scraping the bowl constantly for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 2 minutes. Stir in remaining flour. Turn dough onto well-floured, cloth-covered board. Roll around lightly to coat with flour. Roll gently to 3/8-inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, 1 to 11/2 minutes on each side. Remove from oil. Do not prick doughnuts. Drain on paper towels. Makes 2 dozen doughnuts.
Approximate values per doughnut: 276 calories, 20 g fat, 16 mg cholesterol, 3 g protein, 22 g carbohydrates, 0 fiber, 98 mg sodium, 65 percent calories from fat.
1 1/2 c. plus 1/3 c. flour 1 c. sugar 2 tsp. baking powder 1 tsp. soda 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 tbsp. shortening 2 eggs 3/4 c. buttermilk
Heat oil (3 to 4 inches deep) in deep fat fryer or kettle. Measure 1 1/2 cups flour and remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour. Turn dough onto well floured cloth covered board; roll around to coat with flour. Gently roll dough 3/8 inch thick. Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen.