The sugar ‘n’ spice doughnuts will fill your kitchen with the autumn scents of cinnamon and nutmeg and everything nice.
Adapt the spices as you wish. For example, if you would like more “spice” flavor, add clove whenever you add cinnamon (¼ teaspoon for the donuts and ⅛ teaspoon to the coating). Or, if you only want a “cinnamon and sugar” coating, just mix 2 tablespoons of cinnamon with the sugar.
In a large bowl, cream the shortening with 1 cup of sugar, then beat in the eggs. In a separate bowl, sift together the flour, baking powder, spices, and salt. Add to the creamed mixture alternately with the milk, stirring into a soft dough.
Roll out the dough on a lightly floured board to a ½-inch thickness. Cut with doughnut cutter.
Heat the vegetable oil in a deep pan over medium heat. Add enough oil so that the doughnuts will float in the pan as they cook. When the oil is hot, (about 375°F), carefully lower the dough into the pan and fry for about 3 minutes on each side, turning only once. Cover a cookie sheet with paper towels and place the doughnuts on the sheet to drain.
Combine the remaining sugar and the spices in a small, clean bag. Put the warm doughnuts into the bag, a few at a time, and shake until coated with the sugar and spice mixture.