Instructions

• In a large mixing bowl, beat 4 eggs until combined. Add 2 cups sugar and 1/4 cup shortening (soft) and beat until smooth.
• Stir in 1 1/2 cups buttermilk until incorporated.
• Add 7 cups all-purpose flour, 4 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon. Mix until a soft, cohesive dough forms (do not overmix).
• Divide the dough into two equal portions. Lightly flour your work surface and turn the dough portions out onto it.
• Lightly flour the top of the dough and roll each portion to about 1/3 inch thickness.
• Allow the rolled dough to rest for 20 minutes.
• While the dough is resting, pour vegetable oil into a high-sided skillet (enough for frying) and heat the oil to 370–380°F.
• After the rest period, cut donuts and donut holes from the rolled dough using a donut cutter.
• When the oil reaches 370–380°F, fry one test donut. Adjust the heat as needed to maintain 370–380°F.
• Using a wide spatula, carefully place as many donuts in the oil as can be turned easily (usually about 3–4 at a time). Turn donuts as they rise to the surface and fry for about 3 minutes, until golden all over. Be careful not to poke or smash them when turning.
• Use a long fork or slotted spoon to lift the donuts from the oil. Drain on a wire rack set over paper towels and allow to cool slightly.
• Whisk together 4 tablespoons melted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and 4–6 tablespoons half-and-half until smooth. The glaze should be runny and about the consistency of honey; adjust with the 4–6 tablespoons half-and-half as needed.
• While the donuts are warm (not piping hot), dip them into the glaze or spoon the glaze over them. Return glazed donuts to the wire rack to allow excess glaze to drip and the glaze to set.