Cook's Illustrated's Buttermilk Donuts

This is a simple donut recipe, since it isn't a yeasted donut, and it turned out really well.  The boys and I gave these a 9, and Aaron gave them a perfect 10.  He liked that they were crispy on the outside and soft on the inside.  I got over my shortening aversion to fry these in shortening, since I trust those Cook's Illustrated people, but I don't know how often I will make these again, since you know I loathe shortening :).  I found this recipe in my Cook's Illustrated Baking book, and they really are the easiest donuts ever :).  Each donut was 335 calories, and we had some donut holes which were 112 each.  Here's what to do:

3 1/2 c flour
1 c sugar
2 t baking powder
1/2 t baking soda
1 1/2 t cinnamon
1 t salt
3/4 c buttermilk
3 T unsalted butter, melted and cooled
2 large eggs
1 large egg yolk
a can of vegetable shortening for frying
1 c sugar
1 1/2 T cinnamon

Beat 1 c flour, sugar, baking powder, baking soda, salt, and cinnamon on low speed to combine.  In a small bowl, mix together the buttermilk, butter, eggs and yolk together.  Add the wet ingredients to the mixer, and beat until smooth, about 30 seconds.  Add in the additional flour gradually, until just combined.  Dough will be very moist.  Roll out the dough on a lightly floured surface to 1/2 inch thickness while you heat the shortening to 375 degrees.  Continue rolling out the dough over and over until all is used, I had about 20 donuts with 6-8 donut holes.  Slip the rings into the oil, and fry about 50 seconds per side.  Remove the doughnuts, and let them drain on paper towel.  Stir together the cinnamon and sugar, then toss the donuts into the mixture after they have drained and cooled about 1 minute.  Serve.