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1
Melt the 2 tablespoons shortening in a small sauce pan.
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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.
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4
Add the egg and beat well.
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5
Add the evaporated 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
Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well.
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10
Refrigerate for 4 hours or overnight.
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11
Roll the chilled dough out on a very lightly dusted workspace until its about 1/2-inch thick.
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12
Dip the edges of a 2-inch round cutter in flour and cut the dough into discs.
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13
Place cut dough on a parchment-lined baking sheet.
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14
Heat about 2-inches of shortening in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
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15
Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes.
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16
Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan.
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17
Cool.
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18
Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
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19
For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam.
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20
Let the donut cool slightly.
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21
Make a small opening with the pastry tip and gently fill each donut with some of the jam.
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22
Dust with sugar as desired.
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23
Serve warm or at room temperature.
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24
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm.
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25
For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.
