Donats: Greek Sugar-Sprinkled Doughnuts

Bring all ingredients to room temperature.

In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

Cream the butter and 1/2 cup of the sugar. In a separate bowl, beat the eggs with the remaining sugar and add to the butter mixture. Beat in the milk, and then add the flour mixture slowly. Mix or knead on a lightly floured surface to a soft, smooth dough.

Roll out the dough to a thickness of approximately 1/2 an inch. Using a floured cookie cutter or coffee mug, cut into circles. Use a knife or a small circular cookie cutter to cut a small circle out of the center to make the classic doughnut shape. The cut out pieces can be added back into the dough. Keep surfaces and utensils lightly floured.

Tansfer dougnuts with a spatula to a frying pan with 2-3 inches of hot oil (enough for doughnuts to float freely) or a deep fryer. Fry 3-4 small doughnuts or 1-2 large at a time until golden, turning gently to cook both sides. Drain on absorbent paper towels. Sprinkle liberally with granulated sugar or confectioner's sugar and cinnamon, and serve.

Yield: about 80 small or 40 large doughnuts

Preparation note: These can be made with self-rising flour, in which case, omit the baking powder.