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1.
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In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Add the sugar and stir the dry ingredients with a whisk until combined.
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2.
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In a medium bowl, whisktogether the buttermilk, melted butter, egg, and vanilla until blended.
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Make a well in the center of the flour mixture and pour the buttermilk mixture into it.
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Using a rubber spatula, stir until the moxture forms a soft, moist dough.
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Dust a work surface with flour.
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Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour.
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Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth.
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Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick.
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Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.
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3.
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Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough.
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Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible.
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Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
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4.
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Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches.
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heat the oil to 370 degrees F. Line a baking sheet with paper towels.
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5.
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Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown.
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Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
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6.
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When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl.
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Generously dredge the doughnuts and holes in the sugar, shaking off the excess.
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Serve the same day.
