The quintessential fall treat may be a mainstay at farmers' markets, but it’s twice as tasty when you eat it straight from the fryer—still warm. This recipe is a breeze to mix up, and makes tender, airy donuts. The dough is sticky, so be sure to liberally dust your hands and work surface with flour. If you don’t have a donut cutter, you can punch out donuts using an upside down water glass and a bottle cap (for the hole). Tip: The cinnamon sugar mixture can clump after a couple batches of hot donuts; to keep it from clumping, divide the mixture in half between two pie plates.