Doughnuts

From Andie Evans
Makes 15 doughnuts

3 1/2 c. AP flour, plus extra for rolling and cutting dough
1 c. granulated sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
1 tsp. cinnamon
3/4 c. buttermilk
1/4 c. unsalted butter, melted
2 large eggs, plus 1 yolk
6 c. peanut oil or vegetable shortening for frying

In the bowl of a standing mixer fitted with the paddle attachment, stir together the 1 cup of the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.

In a mixing bowl, whisk together the buttermilk, melted butter and eggs and the egg yolk.

Add half of the liquid ingredients to the flour mixture and beat on medium speed until smooth. Add another cup of the flour and beat just until incorporated. Add the remaining liquid ingredients, beating just until incorporated and then add the remaining 1 1/2 cups of flour. Beat until smooth, scraping the mixing bowl with a rubber spatula and then give the mixture a final 15 second mix to fully combine all the ingredients.

Refrigerate the dough for 1 to 2 hours.

Roll and cut the doughnuts: Heat the peanut oil or vegetable shortening to 375 degrees in a heavy pan. Line several rimmed baking sheets with several layers of paper towels.

Turn the chilled dough onto floured working surface. Roll out the dough with a floured rolling pin 1/2 inch thick. Cut out doughnuts with floured cutters, re-flouring after each cut. Re-roll scraps.

Fry the doughnuts working in small batches. It is important not to crowd the frying oil. Crowding the pan will not only inhibit even cooking, but will also affect the shape and visual appearance of the finished doughnuts.

Fry until golden, about 40-50 second for each side. Remove fried doughnuts with a Chinese straining spider and allow to drain on the paper towel-lined sheets.

Return the oil to 375 degrees between batches.