Ingredients
Equipment
Method
- Line a plate with paper towels, and place a wire rack inside a large rimmed baking sheet. Set this aside. Pour oil to a depth of 2 inches in a large Dutch oven. Heat the oil over medium-high until a deep-fry thermometer registers 360°F, which takes about 20 minutes.
- While the oil heats, sift the flour, baking powder, salt, nutmeg, 1/2 cup of the sugar, and 1 teaspoon of the cinnamon over a large bowl. Stir gently to combine. Stir in the melted butter until the mixture is crumbly. Stir in the milk and beaten egg until the mixture is smooth.
- Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth and elastic, which takes about 1 minute.
- Roll the dough to 1/4-inch thickness. Using a 3 1/2-inch donut cutter (or a 3 1/2-inch and a 1 1/4-inch round circle cutter), cut out 12 donuts. Reroll scraps and donut holes as needed.
- Whisk together the remaining 1 cup sugar and 1 teaspoon cinnamon in a shallow bowl.
- Working in 4 batches, add donuts in an even layer to the hot oil. Adjust the heat as needed to maintain 350°F. Cook, turning once halfway through, until golden brown, about 2 minutes total per batch. Let the donuts drain on the prepared plate for 30 seconds.
- Working with 1 warm donut at a time, place the donut in the cinnamon-sugar mixture, turning to fully coat. Place the coated donuts in an even layer on the prepared wire rack. Repeat this process with the remaining warm donuts. Repeat the frying and coating procedure with any remaining dough.
- Serve the donuts warm or at room temperature.
Notes
This recipe yields classic cake donuts. You can experiment with different coatings, such as a simple glaze, after the donuts have cooled slightly.