Classic doughnuts

Classic doughnuts are a treat in any occasion and this recipe makes easy to prepare them at home.

1. Melt shortening in a small saucepan over a medium heat. Set aside and allow to cool slightly but still remain a liquid.
2. In a standing mixer fitted with a paddle attachment, beat the shortening and the sugar together on medium speed, until just combined. Add eggs, one at a time, beating well after each. Add milk and the vanilla. Continue beating for about 2 minutes, until the mixture is light.
3. Meanwhile, sift the flour, baking powder, nutmeg, mace, and the salt into a medium sized bowl. Reduce the mixer's speed to low. Add flour mixture, beating until just combined, dough will be soft and loose.
4. Transfer the dough, scraping the paddle, to a large piece of plastic wrap and wrap it well. Refrigerate the dough for at least 4 hours.
5. Roll the chilled dough out,on a lightly floured work surface, into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round cookie cutter into flour and cut the dough into doughnuts. Place the doughnuts, including the holes, on a baking sheet lined with parchment paper.
6. Using a tall, heavy-bottomed pot, add enough shortening to fill it about a third of the way. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Then line a baking sheet with paper towels.
7. In batches, fry the doughnuts and the holes, turning once,about 2 to 3 minutes, until they are golden brown. Use a slotted spoon to transfer the doughnuts to the paper towels. Drain and cool. Return shortening to 375 degrees F and repeat until all the doughnuts and holes are fried.