Brigham Young's buttermilk doughnuts

I read about these doughnuts in the Deseret News food section a few weeks ago. Yesterday I finally decide to give them a try. What a nightmare they were to make. As you can tell from the picture I gave up on actually making doughnuts and decided to go for doughnut holes. The dough was just very sticky and I could not cut a doughnut shape out of them. I added way more than the 5 1/2 cups of flour and yet the dough was still sticky. While they were a pain to make they tasted really good. Not like the doughnuts you buy at the store but different in an old fashion way. The article from DN took me here which is where I got the recipe I used. I tried the second recipe which was modernized from the original recipe.

2 cups buttermilk
2 large eggs, beaten
5 1/2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons nutmeg
6 tablespoons melted butter

In a 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. 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 reroll 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 as desired. Makes 2 dozen doughnuts.