Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Sift flour once, measure, add baking powder, salt, and nutmeg, and sift together three times.
Cream shortening, add sugar gradually, and cream until light and fluffy. Add egg yolks and
flavoring and beat well. Add milk and mix thoroughly. Add sifted dry ingredients, beating until
smooth. Chill dough for easier handling. Roll dough 3/8 inch thick on floured board. Cut with
3-inch floured doughnut cutter. Fry in hot fat (375° F.) until brown. Fry only
as many doughnuts at one time as float easily on fat. As soon as doughnuts rise to surface,
turn with long-handled fork. (Do not pierce). Drain on absorbent paper.
Makes two dozen doughnuts.