1 1/4 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Pinch of nutmeg
Pinch of cinnamon
1 egg, room temperature
2/3 c. sugar, divided
1/3 c. buttermilk
1 tbsp. butter, melted
Vegetable oil, for frying (keep the oil hot (375 degrees) and don't crowd the pan, so doughnuts brown quickly without absorbing too much oil.)

Sift flour, baking powder, baking soda, and salt together. Add nutmeg and cinnamon. In a bowl, whisk together egg, 1/3 cup of sugar, buttermilk, and melted butter. Combine with dry ingredients and mix until smooth. In a deep, heavy skillet or in an electric skillet, add oil to a depth of 2 inches. Heat oil to 375 degrees. Use a candy-frying thermometer. Using two teaspoons, scoop up batter with one and slide it off into the hot oil with the other. Let doughnuts fry until nicely browned, about 2 minutes, turning halfway through cooking. They will flip themselves over if they're rounded enough. With a slotted spoon, transfer them to a brown bag or paper towels to drain. Put remaining 1/3 cup sugar in a bowl or small brown bag. While doughnuts are still hot, shake them in the sugar to coat. Cool on wire rack and enjoy immediately. Makes 24 holes.