-
1
Sift the flour, baking powder, nutmeg and salt together into a large mixing bowl. In another large mixing bowl, combine the buttermilk, eggs, egg yolk, granulated sugar, melted vegetable shortening, molasses, and lemon zest.
-
2
Gradually add the four mixture to the wet mixture, stirring gently. Stop stirring as soon as all the ingredients are combined-overstirring will make tough donuts. You'll still see a little flour. (You may use a standing mixer for this process-just be sure to stop mixing as soon as all the flour is added and combined.) Cover the dough with plastic and let rest in the refrigerator for at least 1 hour.
-
3
Pour the oil into a cast-iron Dutch oven or other heavy-bottomed ad deep pot until it reaches a dept of 3 to 4 inches. Heat the oil over medium-high heat to 370u00b0F.
-
4
Knead the dough on a well-floured surface for 1 minute, then roll it out with a rolling pin to 1/2 inch thickness. Cut out rounds using a 3 1/2 inch pastry cutter, then cut the centers out with a 1 1/2 inch round. Gather the scraps and reroll as necessary.
-
5
To avoid overcrowding, fry only 2 or 3 donuts at a time. All told, they'll take about 3 to 4 minutes to cook, needing to be turned every minute or so. Drop the rings into the hot oil. They will float in about 30 seconds or so. Fry them for 1 minute more, then turn them over and fry for another minute. Turn them once again and fry 1 minute more, until golden. Remove with a slotted spoon onto a kitchen towel and immediately sprinkle with muscovado sugar. Cover the donuts as you make them and store them in a warm place until they're all done.
