1. In a 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 the buttermilk, melted butter, whole eggs and yolk.
With a mixer on medium speed, pour the liquids into the dry ingredients and beat
for 10 seconds to make a homogenous 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 the bottom of the 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 degrees. 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 more doughnuts. Let sit for 5 minutes before frying.
4. Add doughnuts to oil, 4 or 5 at a time. As
doughnuts rise to the 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 the other side. Drain on paper towels. Let fat return to 375
degrees before frying subsequent batches. Eat warm, as is, or let cool and
dust with powdered sugar.
Adapted from The Yellow Farmhouse Cookbook, by
Christopher Kimball, Little, Brown, 1998
