Preparing the Dough

1. Begin by whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, mace, and salt in a large bowl.
2. In another bowl, beat the eggs until they’re light and fluffy – about 2 minutes with a hand mixer. Gradually beat in the shortening and sugar until the mixture becomes pale and creamy, then gently fold in the buttermilk.
3. Pour the wet ingredients into your flour mixture and stir just until the dough comes together. Remember, less is more here – overworking will make your doughnuts tough instead of tender. The dough should feel soft and slightly sticky to the touch.
4. Cover the bowl and let it rest in the refrigerator for at least one hour. This chilling time helps the dough firm up, making it much easier to roll and cut.

Rolling and Cutting

1. Turn your chilled dough onto a generously floured surface and gently pat it down to about ½ inch thick. Using a floured doughnut cutter (or a large glass and a small one for the center), cut straight down without twisting – this helps the doughnuts rise evenly.
2. Gather the scraps gently, press them together, and roll them out again for a second cutting. These “second-cut” doughnuts might not look as perfect, but they taste just as wonderful.

Frying to Golden Perfection

1. Heat about 1½ inches of vegetable oil in a heavy-bottomed pot or electric skillet to 370°F. This temperature is crucial – too hot and they’ll brown before cooking through, too cool and they’ll absorb too much oil.
2. Carefully lower 3-4 doughnuts into the hot oil at once, being careful not to overcrowd them. They should float immediately and start to puff up.
3. As soon as the doughnuts rise to the surface, gently turn them with a fork or chopstick, being careful not to pierce the dough. Continue turning them every 30-60 seconds until they’re golden brown on both sides – about 2-3 minutes total.
4. Lift the finished doughnuts from the oil with a slotted spoon and let them drain on paper towels. While they’re still warm, dust them with granulated sugar, cinnamon sugar, or powdered sugar for that perfect finishing touch.