Brigham Doughnuts

This recipe was printed in the Salt Lake Tribune several years ago.  They listed their source as the Lion House.  According to the trib, these were Brigham Young's favorite doughnuts.

5 1/2 cups flour (I use wheat to make it more authentic)
2 tsp baking soda
1 tsp salt
1 1/2 tsp nutmeg
2 cups buttermilk
2 large eggs, beaten
1 1/4 cups granulated sugar
6 Tbsp butter, melted
Oil for frying.
Cinnamon & sugar, optional

In a medium bowl mix flour, baking soda, salt and nutmeg.  In another large bowl mix buttermilk, eggs and sugar.  Add melted butter to liquid mixture and mix again.  Add dry ingredients to the wet mixture and gently stir together with a spoon.  Do not use electric mixer.  (I use my Kitchenaid.  I am not trying to be that authentic!).  The dough will be sticky.  Let rest 5 minutes before rolling for easier handling.

In a large pot or deep fryer, heat several inches of vegetable oil to 375 degrees.

Roll out dough on a well-floured board until 1/4 to 3/8 inches thick.  Cut with a 2 inch doughnut cutter.  Form scraps in a ball and roll again.  Cut again.  Carefully place three or four pieces of dough into the hot oil.  When doughnuts start to crack on top, turn.  Cook on second side until golden and cooked through.  Remove from oil and drain on paper towels.  Repeat until all remaining pieces of dough are cooked. 

Doughnuts may be served plain, or while they are still warm, roll in cinnamon and sugar.

Makes 2 dozen.