Cinnamon-Sugared Buttermilk Doughnuts

🥘 Ingredients

• all-purpose flour 3 ½ cups
• sugar 2 cups
• baking powder 2 tsp
• baking soda ½ tsp
• nutmeg 1 ½ tsp
• salt 1 tsp
• buttermilk ¾ cup
• butter 4 Tbsp
• eggs 2
• egg yolk 1
• vegetable shortening 6 cups
• cinnamon 1 ½ Tbsp

1. 1

   For a bit more flavor, add two ounces of lard to every cup of shortening. You can also add one-quarter cup of flour to the recipe, which will produce a chewier doughnut with a less crispy exterior. Regardless, these doughnuts are best eaten very warm, as soon out of the pot as possible. The dough can be made by hand, using a large bowl with a wooden spoon, or in a mixer as directed. If you don’t have a doughnut cutter, you can use a 3-inch and 1-inch round cutter to cut out the dough. Like cookies, doughnuts rolled from scraps will be a little drier and less crisp than those cut from the first roll.
2. 2

   Stir 1 cup all-purpose flour , 1 cup sugar , baking powder , baking soda , nutmeg , and salt together in bowl of stand mixer . Whisk buttermilk , butter , eggs , and egg yolk together in 2-cup liquid measuring cup .
3. 3

   Fit stand mixer with paddle attachment, add wet ingredients to dry and mix on medium speed until smooth, about 30 seconds . Decrease speed to low, add remaining 2.5 cups flour and mix until just combined, about 30 seconds . Stir batter once or twice with wooden spoon or rubber spatula to ensure that all liquid is incorporated. (The dough will be moist and tacky, a cross between cake batter and cookie dough.)
4. 4

   Heat vegetable shortening in large Dutch oven over medium-low heat to 375°F. While oil is heating, line rimmed baking sheet with parchment paper and lightly dust with flour. Turn dough onto well-floured work surface. Roll with heavily floured rolling pin to 1/2-inch thick. Stamp out dough rings with heavily floured doughnut cutter , reflouring between cuts. Transfer dough rounds and holes to prepared baking sheet. Gather scraps and gently press into disk; repeat rolling and stamping process until all dough is used. (Cut doughnuts can be covered with plastic wrap and stored at room temperature up to 2 hours.)
5. 5

   Set wire rack in second rimmed baking sheet and line with triple layer of paper towels . Using your hands, carefully place dough rings into hot fat four or five at a time, depending on kettle size, adjusting burner as necessary to maintain oil temperature between 360 to 365°F. Using spider skimmer , turn doughnuts as they rise to surface. Fry doughnuts until golden brown, 50 to 60 seconds per side. Drain on prepared baking sheet. Return oil to 375°F and repeat with remaining doughnuts. For doughnut holes, transfer all to hot oil and stir gently and constantly until golden brown, about 2 minutes.
6. 6

   Mix remaining 1 cup sugar with cinnamon in small bowl . Cool doughnuts about 1 minute and toss with cinnamon sugar to coat.