3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
2 tablespoons butter
1 packet (2¼ teaspoons) of dry yeast
½ cup white sugar
1 cup milk
½ teaspoon salt
oil for frying
½ teaspoon nutmeg powder
1 teaspoon vanilla extract
Fully melt the butter in a small saucepan over medium heat. Remove from the heat and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5 minutes.
Transfer to a large bowl. Add 3 cups flour and mix well with a wooden spoon. Add the nutmeg and vanilla extract. When everything is well mixed, use your hand to knead the dough for a few minutes, and shape it into a big lump. Cover with plastic wrap.
Let the dough rise until it doubles in size, usually about 1 hour to 1½ hours.
Deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30 minutes to 1 hour until it doubles in size again.
Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces and roll
Heat up oil in a deep skillet over medium high heat, until the temperature reaches 350° F. Lower the heat to medium heat, then gently set each doughnut into the hot oil by hand.
Cook for about 5 minutes, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
Place the doughnuts on paper-towel-lined-plates to drain.