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1
In small sauce pan heat the 1/4 cup shortening until melted.
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2
Set aside to cool slightly but remain liquid.
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3
In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed, until just combined.
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4
Add the eggs, one at a time, beating well after each addition.
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5
Add the milk and vanilla, continue beating until the mixture is light, about 2 minutes.
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6
Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
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7
Add the flour mixture to the egg mixture on low speed until just combined.
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8
The texture of the dough will be soft and loose.
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9
Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula.
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10
Transfer the dough to a large piece of plastic wrap and wrap it well.
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11
Refrigerate the dough for 4 hours or overnight.
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12
Roll the chilled dough out about 1/2 inch thick on a very lightly dusted workspace.
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13
Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts.
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14
Place the donuts and holes on a baking sheet lined with parchment.
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15
Spoon enough vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way.
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16
Heat the shortening over medium heat until a deep frying thermometer set in the oil registers 375 degrees F. Line a baking sheet with paper towels.
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17
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 minutes.
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18
Transfer the doughnuts from the fat with a slotted spoon or skimmer to the paper towels to drain and cool.
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19
Repeat until all the donuts and holes are fried.
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20
Make sure the oil comes back to the correct temperature before frying each batch.
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21
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm.
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22
For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.
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23
Cook's note: These are best just after making.
