This closely matches the donuts my mother made. But I added an egg an increased the butter, cinnamon and baking powder because this recipe was developed during food rationing. They were trying to get the best results with the least ingredients. It also makes 2 dozen donuts. They freeze quite well so don be afraid to toss a dozen in the freezer and thaw as needed. A few seconds in the micro and they are fine.

Temperature is critical. Try to maintain 375°F at al, times. It requires work to monitor but the results are worth it. There is a critical window between not done and over done. I find with the size I make 45 second per side works. But if the temperature drops it's a crap shoot. Best to test first on the first few. If the center is raw increase the time.

These are a heavier cake donut so don't expect them to be as light and fluffy as the local donut shop. But they are habit forming so beware.