2 eggs
1 cup milk
1 cup sugar
4 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon nutmeg, freshly grated
4 tablespoons butter or lard, melted
1/2 teaspoon fresh lemon juice
shortening or vegetable oil
sugar for dusting, if desired

Stir half of the flour into the egg mixture. Add the butter and lemon juice and mix until combined. Stir in the remaining flour mixture to make the dough. Cover and chill, about 90 minutes.

On a floured work surface, roll out the dough about 1/2 inch thick. Cut with a doughnut cutter or cookie cutter into 3-inch rounds; cut out the centers and either fry them for doughnut holes or roll again to get a larger yield.

In a deep heavy skillet, heat 3-inches of shortening to 365°F on a deep-frying thermometer.

Fry 3 or 4 doughnuts at a time, turning with tongs, 2 to 3 minutes or until golden brown.

Drain on paper towels. Replace the shortening as needed. Dust with sugar, if desired. Serving Size: 24