Ingredients

1/3    cup (75 mL) butter, at room temperature 
1¼    cup (300 mL) granulated sugar
2     eggs, unbeaten
½    teaspoon (2 mL) vanilla
4     cups (1 L) all-purpose flour
3     teaspoons (15 mL) baking powder
1     teaspoon (5 mL) baking soda
2     teaspoons (10 mL) cream of tartar
¼    teaspoon (1mL) nutmeg
Pinch of salt
1     cup (250 mL) milk
3     pounds (1.5 kg) lard
 

Directions

Cream together butter and sugar; blend in eggs and vanilla. In a separate bowl combine flour, baking powder, baking soda, cream of tartar, nutmeg and salt; add to creamed mixture. Stir in milk.

On a lightly floured surface roll dough to 1/2 inch (1 cm) thickness. Cut with floured doughnut cutter.

Meanwhile, in a deep fryer, heat lard to 400°F (200°C). The heat must be kept at this temperature to prevent fat from being absorbed into the doughnuts, so wait between batches until temperature is restored. Frying no more than 2 or 3 donuts at a time will help to keep temperature constant.

Using a wide spatula, slide cut donuts into the hot fat, being careful not to crowd. When doughnuts start showing brown around the centre, turn with a fork and fry until golden brown, a few seconds on each side.

Drain on brown paper. Makes 3 dozen doughnuts.