ADDITIONAL INGREDIENTS (for each batch of doughnuts):
1/4 cup plus 1 tablespoon milk
2 teaspoons vanilla extract
Oil for deep-fat frying
Confectioners' sugar, optional
In a large bowl, combine the flour, milk powder, sugar, baking powder, salt, cinnamon and nutmeg; cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 9 cups total).
To prepare doughnuts: Place 4-1/2 cups doughnut mix in a large bowl. Combine eggs, milk and vanilla; stir into doughnut mix just until moistened. Turn dough onto a floured surface; knead 15-20 times. Pat dough out to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few doughnuts at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar if desired. Serve warm.