New England Buttermilk Doughnuts

During the annual church fair my Mother and Father would sell doughnuts as part of a fund raiser. It was not uncommon for them to make and sell 75 to a 100 dozen in the course of a few hours.
This recipe will make enough batter for about 3 dozen, the batter keeps well in the fridge and though I have not tried it I would think that after they have bet cut and before they are fried they would probably freeze well.
I use peanut oil to fry. Use a good deep fry thermometer and keep the oil at 375deg. Hotter and the outside will burn before they are cooked on the inside and cooler they will suck up oil like a sponge.
This dough is is soft and must be handled as little as possible in order to keep the doughnuts from being tough.



41/2 cups flour,sifted
1/4tsp nutmeg
1/4tsp Allspice
11/2 tsp Baking soda
11/2 tsp Cream of Tartar
11/2 tsp salt

3 eggs
1 cup sugar
3 Tbsp butter,melted
1cup buttermilk
oil for frying


Sift first six ingredients together, in another bowl mix Eggs and Sugar together until lemon coloured then mix inButter and Buttermilk. Add to dry ingredients and mix gently. Roll outto 1/4 inch on a well floured board, cut with a doughnut cutter and fry a few at a time for three minutes or until brown.