These are tasty cakes that, once ready to go, take only seconds to cook.
I modified the recipe a little. I use the entire 2 eggs, a little less nutmeg, and limit the whole thing to 1 bowl.
- 2/3 cups sugar
- 2 tbsp shortening
- 2 eggs
- 2/3 cups whole milk
- 2 tsp kosher salt
- 2 3/4 cups cake flour
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- canola oil for frying
In the bowl of a standing mixer fitted with a paddle, combine sugar and shortening. Mix in the eggs, milk, and salt.
Sift in the cake flour, baking powder, and nutmeg. Mix until combined.
The dough should be the consistency of cookie dough. Form a shaggy dough ball and transfer to a bowl. Cover with plastic wrap and refrigerate for 1 hour.
Heat 2" canola oil to 325º. (I've found that medium seems to maintain the right temperature.)
On a lightly floured work surface, roll out dough to 1/2" thick (about the thickness of a pinky.) Cut out 2 3/4" doughnuts, re-rolling the remnants and cutting again.
Working in batches, drop the doughnuts into the oil. Once they float, count to 60 and flip. Count to 60 and remove. Let drain and cool.
Apply a glaze or icing.