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I ngredients:

● ⒈／⒉ teaspoon ground cinnamon

● Pinch of ground nutmeg

● ⒈／⒉ teaspoon kosher salt

● 2 large eggs, beaten

● neutral oil for frying (vegetable or canola are my preferences)

●powdered sugar

Method:

● In a medium-sized bowl, whisk together the warm milk, 1 tablespoon of sugar, and yeast until combined. Set it aside for 5 to 7 minutes or until a fluffy, bubbly mass has formed on the top. This is the yeast “blooming.”

● In a separate large bowl, mix together the flour, salt, remaining 1 tablespoon of sugar, nutmeg, and cinnamon.

● Beat the two eggs until they’re smooth and no streaks of whites remain.

● Gently mix the eggs into the dry ingredients.

● Add the milk and yeast mixture and combine until the ingredients are mixed.

● Cover with a tea towel and set in a warm place to rise for about two hours or until doubled in size.

● Heat oil in a heavy pot. Use a candy or cooking thermometer to ensure the oil reaches 350° and holds steady. You don’t want the oil to get much hotter, but the temperature will drop as you add the dough.

● I use a small cookie scoop to drop dough in the oil. Now, if you don’t have one, use a heaping tablespoon and scrape it off with a second spoon.

● Cook for 45-60 seconds per side or until browned, then flip.

● Once browned on both sides, drain on a rack or plate covered with paper towels.

● When the doughnuts are done draining, toss them in powdered sugar, or dust with powdered sugar. (Or if you are my editor or my son, please toss in cinnamon sugar.)