Favorite Buttermilk Donuts

1 cup sugar
4 eggs (well beaten)
2 tablespoons shortening (softened)
3/4 cup buttermilk (or sour milk)
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 cups flour

Beat eggs and sugar until well blended. Stir in shortening and buttermilk. Sift the dry ingredients together and stir gradually into egg mixture. Be sure and mix until well blended. Add vanilla and mix well. Turn dough out onto well floured board, roll dough around in flour to coat all sides. Roll dough to about 3/8 inches thick and cut with a floured donut cutter.

Heat oil (3 to 4 inches deep) in a deep fat fryer or kettle to 375 degrees. Do not leave unattended. With a wide spatula slide doughnuts into hot oil. Turn the doughnuts over as they rise to the surface. Fry 2 to 3 minutes or until they are a golden brown. Remove very carefully from the oil, use large spatula or large slotted spoon to remove, do not cut or prick the surface of the doughnut. Drain. Eat the day after for best flavor.