1

Combine the butter, sugar and egg yolks in a large bowl. Sift the flour, baking powder, bicarbonate of soda and nutmeg into another bowl. Add half the flour mixture and half the buttermilk to the egg mixture and stir to combine. Add the remaining flour mixture and buttermilk and stir to combine. Set aside for 10 minutes to rest.

2

Combine the extra sugar and cinnamon on a plate. Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 20 seconds).

3

Carefully place 4 dessertspoonfuls of dough into the oil. Cook, turning occasionally with a slotted spoon, for 5-7 minutes or until golden brown. Use a slotted spoon to transfer the doughnuts to a tray lined with paper towel. Set aside for 2-3 minutes to drain. Repeat, in 4 more batches, with remaining dough, reheating the oil between batches.

4

Toss the warm doughnuts in the cinnamon sugar to evenly coat and place on a serving tray. Serve warm or at room temperature with any remaining cinnamon sugar.