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1
In bowl of a mixer fitted with a paddle, combine 1 cup flour, sugar, baking soda, baking powder, salt and nutmeg.
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2
In another bowl, whisk together buttermilk, melted butter, whole eggs and yolk.
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3
With mixer on medium speed, pour liquid into dry ingredients and beat for 10 seconds to make a homogeneous batter.
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4
Lower speed and add remaining 2 cups flour; mix until just combined, about 30 seconds.
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5
Using a wooden spoon or rubber spatula, give dough a thorough mix, in case liquid on bottom of mixing bowl has not been thoroughly combined.
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6
Dough will be quite moist and tacky, somewhere between a thick cake batter and a cookie dough.
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7
In a cast-iron Dutch oven or deep, heavy pan, heat shortening and lard to 375F Meanwhile, dust a work surface and a rolling pin with flour.
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8
Roll out dough to 1/2-inch thickness.
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9
Dip a 2 1/2-inch doughnut cutter in flour and cut out doughnuts.
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10
Gather scraps, roll them out and cut out more doughnuts.
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11
Let sit for 5 minutes before frying.
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12
Add doughnuts to oil, 4 or 5 at a time.
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13
As doughnuts rise to top, flip them using a slotted spoon.
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14
Let cook for 50 seconds, until well browned, and flip again.
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15
Fry for same amount of time on other side.
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16
Drain on paper towels.
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17
Let oil return to 375F before frying subsequent batches.
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18
Eat warm, as is, or let cool and dust with powdered sugar.
