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1
Line a baking sheet with parchment paper.
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2
Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each.
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3
Flip the parchment over and lightly coat with cooking spray.
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4
Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
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5
Sift the flour, baking powder, nutmeg and salt into a medium bowl.
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6
Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes.
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7
Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes.
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8
Beat in the milk and vanilla until smooth, scraping down the bowl as needed.
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9
Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix).
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10
Transfer the batter to the prepared pastry bag.
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11
Using the circles as a guide, pipe the batter into 3-inch rings.
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12
(To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.)
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13
Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
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14
Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.)
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15
Use scissors to cut the parchment around each doughnut, leaving a 1-inch border.
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16
Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs.
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17
Fry until golden brown, 1 minute 30 seconds per side.
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18
(Fry the doughnut holes 30 seconds per side.)
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19
Remove with a slotted spoon and drain on paper towels.
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20
Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.
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21
Photograph by Charles Masters
