1. Begin by heating your oil in a heavy-bottomed pot or deep fryer to 350°F. Use a thermometer to keep the temperature steady — too hot, and the donuts brown too fast; too cool, and they soak up oil.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. This dry mix is your foundation, like the flour-dusted counters of Mama Lu’s kitchen.
3. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and fragrant — that’s where the magic starts.
4. Pour the wet ingredients into the dry and gently fold together with a wooden spoon or spatula. Don’t overmix; just bring it together until no dry spots remain. The dough should be sticky but workable.
5. Lightly flour your surface and roll the dough out to about 1/2-inch thickness. Use a donut cutter if you have one, or two round cutters — one larger, one smaller — to shape your donuts and holes. If you’re like me, and sometimes just a bit messy, that’s okay. These are rustic, soul-filled donuts.
6. Carefully drop the donuts into the hot oil, a few at a time. Fry them for about 1-2 minutes per side, turning once, until golden and puffed. Use a slotted spoon to remove them and drain on a wire rack or paper towels.
7. While the donuts cool slightly, whisk together the powdered sugar, maple syrup, milk, and vanilla for your glaze. Adjust the milk to get a smooth, dippable consistency.
8. Dip each donut into the glaze, letting the excess drip back into the bowl. Place on a rack to let the glaze set a bit before serving.

I remember the first time I made these in my Portland kitchen, miles from the Blue Ridge but with the same spirit. The glaze dripped down my fingers, and the smell brought me back to a porch swing and fresh-picked blackberries. It’s these moments that make cooking feel like home.