|All purpose flour||3 Cup (48 tbs)|
|Vegetable oil||1 (for frying)|
|Sugar||1 Cup (16 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Vegetable shortening||2 Tablespoon|
|Baking powder||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
1. In large bowl, combine 1 1/2 cups flour, 1/2 cup sugar, buttermilk, eggs, shortening, baking powder, baking soda, salt, and nutmeg. With mixer at medium speed, beat until smooth, about 1 minute, scraping bowl with rubber spatula. Stir in remaining 1 1/2 cups flour. Cover and refrigerate at least 1 hour for easier handling.
2. In deep-fat fryer or 6-quart Dutch oven, heat 3 to 4 inches oil over medium heat until temperature reaches 370°F on deep-fat thermometer. In large bowl, combine sugar and cinnamon; set aside.
3. Meanwhile, on well-floured surface, with floured rolling pin, roll dough 1/2 inch thick. With floured 2 1/2-inch doughnut cutter, cut out doughnuts. Reserve trimmings for rerolling.
4. Fry dough rings, four at a time, until golden, 2 to 3 minutes, turning once. With slotted spoon, transfer doughnuts to paper towels to drain. Toss in cinnamon-sugar mixture while still warm.