Molasses-Cinnamon Cake Doughnuts

Directions

1. 1
   In a large bowl, sift the flour with the baking powder, nutmeg, salt, baking soda and mace.
2. 2
   In a small bowl, whisk the eggs and egg yolk with the sugar and the melted butter.
3. 3
   Stir in the buttermilk and molasses.
4. 4
   Add the liquid mixture to the dry ingredients and mix vigorously with a wooden spoon, until a soft and slightly sticky dough forms.
5. 5
   Turn the dough out onto a heavily floured surface and gently knead 3 times.
6. 6
   Roll out the dough to a 10-by-14-inch rectangle 1/4 inch thick.
7. 7
   Stamp out the doughnuts with a floured 3-inch doughnut cutter (see Note), dipping the cutter in flour between each cut.
8. 8
   Let the doughnuts rise for 5 minutes before frying.
9. 9
   Meanwhile, gently knead and reroll any remaining dough and repeat.
10. 10
    In a large, heavy saucepan or deep cast-iron skillet, heat the peanut oil until it registers 375 on a deep-frying thermometer.
11. 11
    Working in small batches of 3 or 4, carefully slide 1 doughnut at a time into the hot oil; the temperature of the oil should drop to 360 as soon as you have a full batch.
12. 12
    As soon as the doughnuts float to the surface, turn them with a slotted spoon and fry for 45 seconds.
13. 13
    Turn them again and fry for 45 seconds longer.
14. 14
    Carefully transfer the doughnuts to paper towel-lined racks and drain on both sides.
15. 15
    Dip the warm doughnuts in the cinnamon sugar or warm Chocolate Glaze and serve at once.