4 egg yolks or 2 whole eggs
1 c. sugar
2 tbsp. soft shortening
3/4 c. thick buttermilk or sour milk
3 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Beat egg yolks well; beat in sugar and shortening. Stir in buttermilk or sour milk. Sift rest of ingredients together and stir in. Chill dough 2 hours. Heat fat while rolling and cutting doughnuts, 1/3 inch thick. Fry until brown. Drain over kettle, then on absorbent paper in warm place. Serve plain, sugared, or glazed. Temperature of fat: 370-380 degrees. Makes 2 dozen 3 inch doughnuts.

SWEET MILK DOUGHNUTS:

Follow recipe above except use sweet milk in place of sour milk. Use 4 teaspoons baking powder and omit soda.