Directions
1. In a large mixing bowl, mix together the flour, granulated sugar, salt, and nutmeg.
2. In a separate bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes, until it becomes frothy.
3. Add the melted butter, eggs, and vanilla extract to the yeast mixture and stir well to combine.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
7. After the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough to about 1/2-inch thickness.
8. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. Place the donuts on a baking sheet lined with parchment paper and let them rise again for about 30 minutes.
9. Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches until they are golden brown, about 1 minute per side.
10. Remove the donuts from the oil and let them drain on a paper towel-lined plate.
11. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth.
12. Dip each warm donut into the glaze, turning to coat both sides. Place the glazed donuts on a wire rack to allow the excess glaze to drip off and set.
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