3 ½ 	cups unbleached all-purpose flour, plus extra for surfaces
1 	cup granulated sugar
½ 	teaspoon baking soda
2 	teaspoons baking powder
1 	teaspoon table salt
1 ½ 	teaspoons fresh grated nutmeg
¾ 	cup buttermilk
4 	tablespoons unsalted butter, melted
2 	large eggs
1 	egg yolk
6 	cups vegetable shortening for frying 

There are two variations on this recipe, (see related recipe for sugared version and cinnamon-sugared version). 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. Like cookies, doughnuts rolled from scraps will be a little drier and less crisp than those cut from the first roll.

1. Mix 1 cup flour, sugar, baking soda, baking powder, salt, and nutmeg in bowl of standing mixer fitted with paddle attachment.

2. Mix buttermilk, butter, and eggs in 2-cup Pyrex measuring cup. Add wet ingredients to the dry; beat on medium speed (number 4 setting on a KitchenAid) until smooth, about 30 seconds. Decrease speed to low (number 2 setting on a KitchenAid); add remaining 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.)

3. Fit candy thermometer to side of cast-iron kettle or large, heavy-bottomed soup kettle; gradually heat shortening over medium-high heat to 375 degrees. Meanwhile, turn dough onto 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 to jelly roll pan or large wire rack. 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.)

4. Carefully drop dough rings into hot fat four or five at a time, depending on kettle size. Turn doughnuts as they rise to surface with tongs, a Chinese skimmer, or a slotted spoon. Fry doughnuts until golden brown, about 50 seconds per side. Drain on paper towel-lined jelly roll pan or wire rack. Repeat frying, returning fat to temperature between each batch.

Technique Doughnut Tips

1. Roll dough out on a heavily floured surface, then stamp out rounds as close together as possible. Gather the scraps, press into a disk, and repeat rolling and stamping.

2. As the doughnuts rise to the surface of the hot oil, flip them over with a Chinese skimmer, slotted spoon, or tongs.