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1
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening.
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2
Place the shortening in a bowl and pour warmed milk over. Set aside.
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3
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.
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4
After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
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5
Add the eggs, sugar, salt, nutmeg, and half of the flour.
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6
Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
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7
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
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8
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes.
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9
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
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10
On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole.
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11
Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
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12
Preheat the oil in a deep fryer or Dutch oven to 365 degrees F.
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13
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side.
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14
Transfer to a cooling rack placed in baking pan.
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15
Allow to cool for 15 to 20 minutes prior to glazing, if desired.
