Old-Fashioned Cake Donuts

In a large bowl combine the flour, cornstarch, salt, baking powder, cinnamon, nutmeg, and baking soda.

In another bowl, whisk the eggs, sugar, buttermilk (well shaken), and 1/4 cup oil together. Pour over dry ingredients and stir until dough comes together.

Turn dough out onto a generously floured surface and roll or pat to about 1/2 inch thick. Use a donut cutter (or 2 different sized round cookie cutters) to cut out donut rings and holes, gathering and re-rolling the scraps as needed.

Heat 2 inches of oil in a Dutch oven on the stovetop. Heat to about 350 F (a thermometer is helpful). Put a few donuts and holes into the hot oil, making sure you don’t crowd the pan. Fry the donuts and holes for about 1 1/2 minutes per side or until they are golden. Use a slotted spoon to transfer the donuts onto paper towels to absorb excess oil. Repeat frying the rest of the donuts and holes.

Stir together glaze ingredients, adding more water if needed to make a thin glaze. Dip cooled donuts in glaze. Place donuts on a wire rack to allow glaze to set.

Alternatively, you can roll the donuts in cinnamon-sugar while they are still hot, or just leave them plain!

Makes about 24 donuts and holes.

Recipe adapted from Today’s Parent magazine.