Ingredients

• 1½ cups Sugar, divided
• 2¼ tsp Ground Cinnamon, divided
• 1 tsp Freshly Grated Nutmeg, divided
• 1/4 tsp Ground Ginger
• 1 cup All-Purpose Flour
• 3/4 cup Cake Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Kosher Salt or Fine Sea Salt
• 1 Extra Large Egg, room temperature
• 1/2 cup Buttermilk
• 1 Tbsp Unsalted Butter, melted
• 1 tsp Finely Grated Lemon Zest
• 1/2 tsp Pure Vanilla Extract
• Canola Oil, for frying

Directions

• Preheat oil to 375°F and line baking sheet with 2 layers of paper towels
• In a small bowl or paper bag add 1 cup sugar, 2 tsp cinnamon, and ½ tsp nutmeg. Mix or shake to blend and set aside.
• In a medium size bowl sift together the flour, baking powder, baking soda, the remaining ¼ tsp cinnamon and ¼ tsp ginger.
• Add the remaining ½ cup sugar, ½ tsp nutmeg and salt. Mix to blend.
• Whisk the egg in a large bowl and add buttermilk, melted butter, lemon zest, and vanilla. Whisk until smooth.
• Add the dry ingredients in two parts, folding together with a rubber spatula.
• Use a 1-inch round ice cream scooper to place the dough in to the preheated oil.
• Fry for 2-3 minutes until golden brown, turning the donut once
• Use a skimmer to remove the donut holes from the oil and place them on the prepared baking sheet.
• Once cooled place donut holes in the bowl of sugar to coat evenly
• Careful not to dive in too soon. They may be hot inside.