Makes about 4 dozen.

Cinnamon Sugar:
1/2 cup granulated sugar
1 teaspoon ground cinnamon

1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, melted but not hot
1 large egg
1/3 cup buttermilk
Vegetable oil for frying

Mix cinnamon sugar on a plate; set aside. Mix flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Whisk sugar and butter in a large bowl. Whisk in egg, and then buttermilk until smooth; Gently stir in dry ingredients with a spatula to form soft pliable dough. Cover with plastic and refrigerate for at least 30 minutes and up to 3 hours.

When ready to fry, heat 1 inch of oil in a 10-inch heavy skillet to 325 degrees. Meanwhile, use a rounded teaspoon measure to scoop all of the dough into balls. Working in batches, drop dough balls into hot oil. Fry until golden brown on one side, 1 to 2 minutes. Flip and continue to fry until golden on remaining side, another 1 to 2 minutes. Drain all doughnut holes on a brown paper bag as they come out of the hot oil and quickly dredge in cinnamon sugar, serving warm them or at room temperature.

Thanks to Sharon for this recipe and to Jason Clee who graciously took the photograph.