- 3 3/4 cups all-purpose flour, sift before measuring
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup sugar
- 2 eggs
- 3 tablespoons shortening
- 1 cup milk
- oil for deep frying
- 1 cup honey
- 1/2 cup flaked coconut
In a mixing bowl, beat sugar, eggs, and shortening with a hand held mixer at medium speed. Blend in milk.
Stir in dry ingredients until well blended. Wrap dough in plastic wrap; chill for 2 hours.
Place dough on a lightly floured surface and roll to 1/2-inch thickness. Cut out with floured doughnut cutter.
Heat vegetable oil to 370° on a deep-fat thermometer or use a deep-fat fryer with temperature control.
Drop doughnuts, 2 or 3 at a time, into the hot fat. Fry, turning once, for 3 minutes, or until golden brown. Drain on paper towels.
Heat honey just to the boiling point in a medium saucepan. Dip doughnuts, one at a time, into the hot honey, turning to coat well, letting excess drip off. Sprinkle coconut onto waxed paper and dip half of each doughnut into the coconut. Place on racks to dry.