Yeast-raised doughnuts fried and tossed in granulated sugar.

Steps

1. Put lukewarm milk and yeast in a bowl, add salt and 1/2 cup flour. Beat thoroughly. Cover and let rise 1/2 hr.
2. Add melted butter, sugar, well beaten eggs, nutmeg and 1 1/2 cups flour.
3. Beat well. Cover and let rise again until dough is light.
4. Punch down; add more flour if dough is too soft to handle.
5. Turn out on a well floured board. Divide the dough in two parts.
6. Cover each with a bowl and let rise for a few minutes to make dough easier to work with.
7. Roll about 1/2 inch thick, cut with a 3 inch doughnut cutter or use a glass for outer and bottle top to cut out centre.
8. Set on board uncovered and let rise about 1 hour.
9. Fry in fat heated until a cube of bread browns in 60 secs.
10. Pieces cut out to form centre holes may be cooked as “holes” or all mixed together and rolled out again. Second rollings are not as tender as the first.
11. Drain doughnuts on brown paper then toss in a bag with granulated sugar. Makes 24.