3 and 1/2 cups white flour
1 cup sugar
2 tsp baking powder
1 tsp soda (OR SOLDA???)
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbsp shortening
2 eggs
3/4 cup buttermilk
Measure 1 and 1/2 cup flour and the remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl contantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour. Turn dough into well-floured cloth-covered board; roll around lightly 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 doughnuts.
Deep fat frying tips: The right temperature of fat is so important for tender, light doughnuts! If too hot, doughnuts brown before they cook through; if too cool, they become grease soaked. To test temperature with out thermometer, drop a bread cube into the fat. At 375 degrees it should brown in 60 seconds.