• 3 Tbsp. (45 mL) butter*
• 1 cup (250 mL) sugar
• 2 eggs*
• 3 1/2 cups (875 mL) all-purpose flour*
• 1 tsp. (5 mL) powdered mace or nutmeg
• 4 tsp. (20 mL) baking powder*
• 1 pinch table salt
• 3/4 cup (175 mL) 2% M.F. milk
• 1 Tbsp (15 mL) zest of orange
• 1 tsp. (5 mL) white vanilla extract

1. In the mixer bowl, cream butter and sugar. Add eggs and mix until the consistency of cream cheese. Fold in flour, mace, baking powder and salt. Mix again.
2. In another bowl, mix milk, zest of orange and vanilla extract. Fold into first mixture. Cover mixture with plastic wrap and let stand in the refrigerator 4 hours.
3. Fill deep-fryer to one third with oil. Heat oil to 375°F / 190°C. Roll dough 1/3 in. (1cm) thick on a lightly floured surface. Cut with a smooth oiled donut cutter.
4. Immerse donuts in hot oil. When donuts rise to the surface, turn and cook until golden. Remove from oil and drain on paper towels.

Servings: 24 donuts
Fry only a few donuts at a time to keep oil hot.