Vegetable oil, for frying
3 1/3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
3/4 cup milk

Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 F. Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour.

Turn dough onto well-floured cloth-covered board or sheet of parchment paper; roll around lightly to coat with flour. Roll to a thickness of 3/8 inch. Cut with floured doughnut cutter.

Slide doughnuts gently into hot oil using a wide spatula. Turn doughnuts once as they rise to surface. Fry until golden brown, 1 to 1 1/2 minutes on each side.

Remove from oil; do not prick doughnuts. Drain on paper towels.

Serve plain, dusted with confectioners or cinnamon sugar, or glazed with vanilla flavored icing or dipped in chocolate. Sprinkle with jimmies, coconut or chopped nuts, if desired while glaze is still moist.

Makes about 2 dozen doughnuts.