Ingredients
3 12 cups all-purpose flour
1 cup sugar
12 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 12 teaspoons freshly ground nutmeg
34 cup buttermilk
4 tablespoons unsalted butter, melted
2 eggs
1 egg yolk
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In 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 buttermilk, melted butter, whole eggs and yolk. With mixer on medium speed, pour liquid into dry ingredients and beat for 10 seconds to make a homogeneous 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 bottom of 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 and lard to 375F 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 out more doughnuts. Let sit for 5 minutes before frying. Add doughnuts to oil, 4 or 5 at a time. As doughnuts rise to 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 other side. Drain on paper towels. Let oil return to 375F before frying subsequent batches. Eat warm, as is, or let cool and dust with powdered sugar.
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Stand mixer for bread dough, pastry, meringues, butter churning
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Short dough blade for food processor — pie crust, pasta, bread dough