Brigham Young's Buttermilk Donuts

2 cups buttermilk

2 large eggs, beaten

6 1/2 cups flour

1 1/4 cups sugar

2 tsp. soda

1 tsp. salt

1 1/2 tsp. nutmeg

6 T. melted butter

In 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.  You may need to add more flour.  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 re-roll 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, powdered sugar or cinnamon and sugar as desired.  Makes 2 dozen doughnuts.