Ingredients

    3 1/2 cups (1lb 2oz/497g) all-purpose flour
    3/4 cup (6oz/170g) sugar
    1/2 teaspoon baking soda
    2 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg , optional
    3/4 cup (6floz/170ml) buttermilk (use milk and add 3/4 TBL lemon juice)
    1/4 cup (2oz/57g) butter, melted
    2 eggs*
    Vegetable oil , for frying

Instructions

1   Fill a pan with about 1 inch of vegetable oil then line a baking tray 
    with a wire rack and paper towel for the donuts to cool and drain, 
    set aside while making the dough.

2   In a medium bowl combine the flour, sugar, baking powder, baking 
    soda, salt and spices, set aside.

3   In another large bowl combine the melted butter, buttermilk and 
    eggs. (Check notes for egg substitute)

4   Using a whisk, gradually whisk the dry ingredients into the wet 
    until a sticky dough is formed.

5   Transfer the dough to a lightly floured work surface and bring the 
    dough together. Then use your palms to press the dough into roughly a 
    12-inch rectangle about 1/2 inch thick.

6   Before cutting out your dough, heat the oil over medium-low heat (this 
    should take 5-7 minutes).

7   While the oil is heating, cut out your donuts: Using a 3 inch round cookie 
    cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes. 
    You should be able to cut out about 12 donuts. If you have any extra dough 
    left after cutting out, stick it all together, press it out and repeat the 
    process until you have used up all of the dough.

8   Transfer your cut out donuts and donut holes to a baking tray and place the 
    tray near your stove so you can easily place the donuts into the oil.

9   To make sure your oil is the right temperature test it with a donut hole. 
    If it's hot enough this should puff up and be golden brown after cooking 
    for roughly 2 minutes per side.

10  When ready to fry carefully drop the donuts into the oil. Allow the donuts to 
    fry for about 3 minutes per side (donut holes for 2), or until golden brown.

11  Once puffed up and golden brown on both sides carefully remove from the oil using 
    a fish turner, tongs or spider. Be careful as the oil will be very hot. DO NOT walk 
    away from the pan at any stage of frying. If you need assistance with this step 
    ask for help.

12  After transferring the cooked donuts to your wire rack, repeat the process 
    with the remaining donuts and donut holes until they are all fried off.

13  If tossing in cinnamon sugar, this can be done as soon as the donuts are 
    cool enough to handle.

14  If glazing the donuts do this while still warm so the glaze soaks in. 
    Follow my directions for 5 donut glazes. Allow to cool for about 5-7 
    minutes then dunk both sides in the glaze. Return to wire rack to set 
    (you may want to do this 2 times for an extra thick layer of glaze).