Mom’s Maple Syrup Doughnuts

Combined, eggs, butter, and milk. Beat with a mixer Wood's Maple Sugar for 2 minutes.

In a separate bowl combine our, salt, baking powder, and nutmeg.  

Gradually add dry ingredients to the batter.

Flour a smooth surface and turn the dough onto it, rolling it to a ½ inch thickness.  

Cut doughnuts out, using a doughnut cutter, repeating the step above until the dough is gone.   

Heat Crisco in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer registers between 340° and 350° F.

Deep fry the doughnuts in shortening until they're golden brown (about 1-2 minutes per side) working in batches and set them on a paper towel-covered plate.