|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Ground nutmeg||1 Teaspoon|
Cut six 7-inch squares of foil.
Butter one side of each square.
In a 2 1/2- to 3-quart pan, combine water, the 1/2 cup butter, and 1/2 cup of the sugar.
Bring to a rolling boil over medium heat, stirring until butter is melted.
Add flour all at once and beat vigorously with a heavy spoon until dough is smooth and forms a ball; continue to cook, stirring, for 1 minute.
Remove from heat and add eggs, one at a time; after each addition, beat until dough is smooth and glossy.
Beat in vanilla and 1/2 teaspoon of the nutmeg.
Spoon dough into a pastry bag fitted with a 3/4-inch plain tip.
Pipe dough onto one square of foil to form a ring about 5 1/2 inches in diameter; repeat to make 5 more rings, using remaining dough.
In a deep 4- to 6-quart pan, heat 2 inches of oil over high heat to 370° to 375°F on a deep-frying thermometer; adjust heat as needed to maintain temperature.
With a wide spatula, lower a square of foil with dough on it into hot oil (foil will float free; lift out with tongs).
Cook until doughnut is richly browned all over (about 5 minutes), turning with tongs after each minute.
Lift out and drain on paper towels.
Repeat to cook remaining doughnuts.
In a plastic bag, combine remaining 1/4 cup sugar and remaining 1/4 teaspoon nutmeg.
When doughnuts are almost cool, place in bag, one at a time, and shake to coat well with sugar mixture.
Serve; or store airtight until next day.