Tiny Spiced Doughnuts

2 C. Buttermilk

2 Large Eggs, Beaten

1 C. Sugar

5 C. Flour, Sifted

2 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Salt

1 tsp. Nutmeg

¼ C. Butter, Melted

½ C. Sugar

Combine buttermilk, eggs and sugar and mix well. Sift flour, baking soda, baking powder, salt and nutmeg together into a large mixing bowl. Stir in buttermilk mixture, then melted butter. Roll dough out about ¼ inch thick on floured board; but with doughnut cutter. Fry in hot fat (375˚ F.) till golden brown on both sides. Drain on paper towels. Place ½ cup sugar in a small paper bag. Place doughnuts, one at a time, in bag and gently toss to cover with sugar. 

Yields 2 dozen doughnuts. 

Rytting, Gloria W., Christmas Recipes from the Lion House, Deseret Book Company, Salt Lake City, Utah, 1989, Brigham’s Buttermilk Doughnuts, p. 148.