Dunk your own doughnuts

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

1-3/4 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon salt

Vegetable oil, for deep-frying

Sugar glaze

2 cups confectioners' sugar

3 tablespoons water, or as needed

1 teaspoon vanilla extract

Pinch of salt

In a large bowl, combine the buttermilk, sugar, and melted shortening, then add the eggs and vanilla. Whisk well until evenly blended.

Sift 1-3/4 cups of the all-purpose flour, all of the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a bowl. Add dry ingredients to the buttermilk mixture and stir just until a soft dough forms.

Sprinkle 2 tablespoons of the remaining flour onto a work surface. Scrape the dough onto the flour and sprinkle with the remaining 2 tablespoons flour. Knead gently just until the dough is smooth and no longer ragged looking. Push and pat the dough into a 12-inch-by-8-inch rectangle about 1/2 inch thick.

Line a large baking sheet with parchment or wax paper. Using a floured 2-1/2-inch doughnut cutter, cut out about 15 doughnuts and transfer the doughnuts and holes to the wax paper. If the dough seems sticky, dust it with a bit more flour. Gently knead the scraps together, pat out to 1/2-inch thickness, and cut out more doughnuts.

Meanwhile, about 10 minutes before frying, add enough oil to a large, heavy saucepan to reach 2 inches up the sides, and heat to between 350 degrees F. and 375 degrees F.

Line another large baking sheet with paper towels. In batches of 3 or 4, add the doughnuts and their holes to the hot oil. They will sink, then rise to the surface. Using a wire skimmer or slotted spoon, turn them as soon as they rise to the top. Deep-fry, turning occasionally, until golden brown, 2 to 3 minutes. (The holes don't really need to be turned, just nudged so they cook evenly, and they may be done before the doughnuts.) Transfer doughnuts to the paper towels to drain.

To make the glaze, sift the confectioners' sugar into a small bowl wide enough to hold a doughnut. Add 3 tablespoons water, the vanilla, and a pinch of salt, and mix with a fork until blended. Don't worry about small lumps of sugar. Cover with plastic wrap and let stand for 5 to 10 minutes to dissolve the lumps. Stir again. The glaze should be quite thick but fall slowly from the tines of the fork. If it is too stiff, beat in additional water 1/2 teaspoon at a time.

Place wire cooling rack over a baking sheet. Place a doughnut in the glaze and let stand undisturbed for 30 seconds. Lift the doughnut out of the glaze and place, glazed side up, on the rack. Glaze the holes in the same manner. Let stand until the glaze sets.

The doughnuts are best when served within a few hours. If you want to freeze them, leave them unglazed and freeze within a few hours of making. To reheat, place the unwrapped frozen doughnuts in a single layer on a baking sheet and bake in a preheated 350 degree F. oven for about 10 minutes. Glaze the warm doughnuts just before serving.

Makes about 20 doughnuts and holes.

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