Old-Fashioned Cake Donut Rings and Holes

Instructions

• Combine flour, cornstarch, salt, baking powder and soda, cinnamon and nutmeg in a large bowl and stir with a fork until uniform. Reserve.

• Crack egg into a bowl, add sugar and beat lightly. Add buttermilk and oil and whisk until combined. Scrape wet mixture into flour mixture and stir until dough just comes together.

• Turn out onto a generously floured surface and roll or pat to about ½-in. thick.

• Use a donut cutter (or 2 rounds, about 2¼ in. and 1 in. in diameter; one for the donuts and one to cut the holes) to cut out donut rings and holes, gathering and re-rolling scraps as needed. Reserve.

• Combine sugar and cinnamon in a shallow bowl, and place a cooling rack over a baking sheet. Set aside.

• Heat about 1½ in. of oil in a high-sided pot or wok over medium to about 350°F. (Using a frying or candy thermometer is really helpful.)

• Working in batches, add donuts and holes and fry for about 1½ min per side or until they are golden.

• Use a slotted spoon to transfer them to the rack to cool for 1 min before rolling in sugar mixture, if desired.