|Milk||120 Milliliter (1 Cup)|
|Butter||50 Gram, melted (1 Cup)|
|Flour||325 Gram (2 Cups)|
|Baking powder||2 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Fine granulated sugar||3 Tablespoon|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
Beat the egg in a small bowl.
Beat in the milk and butter.
Sift the flour, baking powder and a pinch each of salt, nutmeg and cinnamon into a large bowl.
Stir in 2 tablespoons of the sugar.
Make a well in the center and pour in the egg and milk mixture.
Mix it in well to make a dough.
Add more milk if the dough is too firm.
Cover the dough and put it in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured board until it is 1/2 inch (1 cm) thick.
Using a 27-inch (6-cm) biscuit cutter, cut out circles.
Use a 1 1/2-inch (3-cm) cutter to cut out the centers.
Let the doughnuts sit for 10 minutes.
Heat the oil to 375°F (100°C) in a deep frying pan.
Add the doughnuts and fry for 5 minutes or until they are golden brown.
Using a slotted spoon, lift out the doughnuts and drain well.
Dust the doughnuts with the remaining sugar.