Brigham Young's Buttermilk Doughnuts

I'm recording this here so I can try it.  My Father had cut it out of the newpaper, so I guess I'll make them for him :)  

Title: Brigham Young's Buttermilk Doughnuts

Description:
This version of Brigham Young's buttermilk doughnuts has
been modernized by Brenda Hopkin, head baker at the Lion
House Pantry restaurant. It was on the paper on Feb. 21,
2009. She halved the recipe, specified the amount of flour
and added more butter and soda. To see the original recipe
from Naomi Young Schettler, as well as Winifred Jardine's
version, go to http://MormonTimes.com.

Ingredients:
2 cups buttermilk
2 large eggs, beaten
5 1/2 cups flour
1 1/4 cups sugar
2 teaspoons soda
1 teaspoon salt
1 1/2 teaspoon nutmeg
6 tablespoons melted butter

Directions:
n a medium bowl stir together all dry ingredients and set
aside. Whisk together buttermilk, eggs and sugar. Add
melted butter and whisk again. Add dry ingredients and gently
stir together -- do not use a mixer. Dough will be sticky. Start
heating frying oil to 375 degrees. Roll or pat dough on a well-
floured board about 1/4 to 3/8 inch thick. Cut with 2 1/2 inch
doughnut cutter. Form the scraps into a ball and reroll and
cut. (The dough could be cut with a knife or pizza cutter in
small squares or rectangles to speed up the process). Fry in
hot oil. Doughnuts will start to crack on top when they are
ready to turn. Remove from oil when golden brown. Drain on
paper towels. While warm, roll in or sprinkle with granulated
sugar as desired.

Number Of Servings:Makes 2 dozen doughnuts