Ingredients:

  • 1 cup (240ml) whole milk, warmed to 105°F–115°F
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup (50g) granulated sugar, plus extra for finishing
  • ¼ cup (57g) unsalted butter, melted and cooled slightly
  • 2 large eggs, lightly beaten
  • 3 ½ to 3 ¾ cups (420g – 450g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 4–6 cups neutral high-heat oil (Canola, Vegetable, or Peanut oil) for frying
  • About 1 cup (200g) fine granulated sugar for tossing

Instructions:

  1. Activate Yeast: Combine warm milk, yeast, and 1 tablespoon of the granulated sugar in a small bowl. Let stand 5–10 minutes until frothy (proofing).
  2. Mix Wet Ingredients: In a large bowl or stand mixer, combine the yeast mixture, remaining ¼ cup sugar, melted butter, and eggs. Whisk gently.
  3. Combine Dry Ingredients: Whisk together 3 ½ cups of flour, salt, and nutmeg in a separate bowl.
  4. Knead: Gradually add the dry mixture to the wet ingredients. Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic, adding the remaining flour sparingly if the dough is too sticky.
  5. First Rise (Bulk Fermentation): Place dough in a lightly oiled bowl, cover with cling film, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  6. Roll Out: Gently punch down the dough. On a lightly floured surface, roll the dough out to a uniform thickness of about ½ inch (1.25 cm).
  7. Cut: Use a 3-inch round cutter to cut out doughnut shapes. Place doughnuts and holes onto parchment-lined baking sheets, ensuring they have space.
  8. Second Rise (Final Proof): Cover the cut doughnuts loosely and let them rest in a warm place for 30–40 minutes. They should look puffy and slightly jiggly.
  9. Heat Oil: Fill a large, heavy-bottomed pot with 2–3 inches of oil. Heat the oil slowly until it reaches exactly 365°F (185°C). Use a deep-fry thermometer for accuracy.
  10. Fry Doughnuts: Gently slide 2–3 doughnuts into the hot oil at a time (do not overcrowd). Fry for 60–90 seconds per side until deep golden brown.
  11. Drain: Remove the doughnuts with a slotted spoon or spider strainer and immediately place them on a wire cooling rack set over a baking sheet to drain excess oil.
  12. Sugar Coat: While still warm, toss the doughnuts gently in the bowl of fine granulated sugar until thoroughly coated.
  13. Serve immediately while they are still warm.