• In a medium bowl or stand mixer, mix together the flour, baking soda, baking powder, salt, nutmeg, cinnamon and sugar.
• In a smaller bowl, combine the eggs, melted butter and buttermilk.
• Add the buttermilk mixture to the dry ingredients and mix until all ingredients are combined.
• Place the dough onto a floured surface and using a rolling pin, flatten into a 1/2 inch thick rectangle. Using a cookie cutter or a round glass, cut 3 inch circles out of the dough. With a smaller cookie cutter (I prefer using a shot glass for this step), cut smaller circles in the centre of the donuts. This will create your donuts and your donut holes. Repeat the process with the remaining dough.
• To fry the donuts, fill a saucepan with about two inches of canola oil. Test to make sure your oil is ready by throwing a little chunk of dough into the pan. If the dough starts to bubble immediately and turn golden brown within a couple minutes, your oil is ready.
• Using a utensil of your choice (i.e. chopsticks, tongs, spider), carefully place your donuts into the hot oil. Fry donuts until golden brown, about 2-3 minutes per side. Do not leave the stove or donuts unattended during the frying process!
• Once the donuts have been fried, transfer them onto a wire cooling rack with a cookie sheet underneath to catch the hot oil drippings.

Glaze the Donuts!

• Once all of the oil has dripped off the donuts and the donuts are still warm, dip the donuts into the donut glaze and place them back on the wire rack to set.
• Serve as soon as possible. These cake donuts taste best fresh so eat them within the first 24 hours of frying. Happy donut eating!