Old-Fashioned Buttermilk Doughnuts

For the glaze:

Make glaze in advance so it is ready to coat doughnuts once they are done cooking and still warm. Combine glaze ingredients in a shallow bowl then set aside.

For the doughnuts:

In a mixing bowl, beat the sugar and eggs together for 1-2 minutes. Slowly add remaining doughnut ingredients (except the Crisco shortening, which is for the frying step) until well mixed together.

Allow dough to set while covered for about an hour (it will still be somewhat sticky). Using 1-2 cups additional flour, roll out dough with a rolling pin to about 1/2 inch thick. Cut out the dough with about a 2 1/2 inch doughnut cutter. Let cut-out doughnuts set for another 20 minutes while preheating Crisco shortening in a deep fryer to 350 F.

When deep fryer has reached 350 F, drop up to three doughnuts at a time into the oil to cook. Cook first side for a few minutes or until light golden brown. Flip and cook the other side until light golden brown as well. If flipped too soon, doughnuts will not get the flared look of an old-fashioned doughnut so wait until they flare to turn. When done remove them to a paper towel lined plate.

Place each doughnut in the glaze and when first side is coated, flip to coat other side. Drain extra glaze off by sitting doughnuts on a rack with a baking sheet underneath to catch glaze drips.

Because everyone deserves the right to enjoy a fancy doughnut.