Old-Fashioned Buttermilk Doughnuts

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until well combined. Set aside.
2. Mix the wet ingredients
   In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter until sandy, about 1 minute. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the buttermilk and vanilla extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour.
3. Chill the dough
   The dough will be sticky. Scrape it into a clean bowl, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight. This step is crucial as it firms up the dough, making it easier to handle and cut.
4. Roll and cut the doughnuts
   On a well-floured surface, roll out the chilled dough to about 1/2-inch thickness. Using a 3-inch doughnut cutter (or two differently sized round cutters), cut out doughnuts and holes. Re-roll scraps as needed, but try to handle the dough as little as possible. Place cut doughnuts on a floured baking sheet.
5. Heat the oil
   In a heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C). Use a candy/deep-fry thermometer to monitor the temperature. It's important to maintain this temperature throughout the frying process.
6. Fry the doughnuts
   Carefully lower 2-3 doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for about 2 minutes per side until golden brown and cracked on the surface (the characteristic old-fashioned look). Use a slotted spoon to flip them. The doughnut holes will take less time, about 1 minute total. Transfer fried doughnuts to a wire rack set over a baking sheet to drain excess oil.
7. Prepare the glaze
   While the doughnuts are cooling slightly, whisk together the confectioners' sugar, milk, and vanilla extract in a medium bowl until smooth. The glaze should be thick but pourable; adjust with more sugar or milk as needed.
8. Glaze the doughnuts
   While the doughnuts are still warm (but not hot), dip the top of each one into the glaze, allowing excess to drip off. Return to the wire rack to let the glaze set, about 15-20 minutes. For a thicker coating, double-dip the doughnuts after the first layer has set.