DOUGHNUTS

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and nutmeg. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars and butter and mix on medium speed until creamy. Add the eggs one at a time and mix on medium speed until smooth. Add the buttermilk and vanilla bean paste and mix to combine. Slowly add the dry ingredients and mix to combine.
2. Coat a large bowl with oil, add the batter, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
3. Line a baking sheet with parchment paper and set a wire rack into a second baking sheet. Scoop the dough onto a well-floured surface and roll it out to ¾ inch thick. Using a a 3 ½” circle cutter and a 1 ¼” circle cutter, cut out doughnut shapes. Place on the prepared baking sheet. Repeat with the remaining dough, re-rolling the dough once to get 8 doughnuts. Refrigerate for 30 minutes.
4. While the dough is chilling, in a medium cast-iron cocotte, add the oil until it comes halfway up the side of the pot. Heat the oil over medium-high heat until it reaches 350˚f / 180˚c on a candy thermometer.
5. Working in batches, add the doughnuts to the oil and fry for 3 to 4 minutes, flipping halfway through, or until the doughnut is golden brown. Let the doughnuts cool on the baking sheet fitted with a rack. Cool.

GLAZE

1. While the doughnuts, are cooling, make the glaze: In a medium bowl, combine the powdered sugar, salt, cream, and vanilla bean paste. Stir until smooth, adding more cream if needed. Dunk the doughnuts, then set them back onto the rack to dry.