Buttermilk Doughnuts

Adapted from ''The Yellow Farmhouse Cookbook'' by Christopher Kimball I got this from the New York Times archives. It was an article doine in 2000 called In Search Of Perfection In the Round. I have another recipe posted for a raised doughnut from this article.

• Ready In: 55 mins
• Yields: 16 Doughnuts

Ingredients

• 3 1⁄2 cups all-purpose flour
• 1  cup sugar
• 1⁄2 teaspoon baking soda
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1 1⁄2 teaspoons  freshly ground nutmeg
• 3⁄4 cup buttermilk
• 4  tablespoons unsalted butter, melted
• 2  eggs
• 1  egg yolk
• 6  cups vegetable shortening
• 6  ounces  lard (optional)

Directions

1. 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.
2. 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.
3. In a cast-iron Dutch oven or deep, heavy pan, heat shortening and lard to 375°F 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.
4. 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 375°F before frying subsequent batches. Eat warm, as is, or let cool and dust with powdered sugar.