|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
Mix the milk, sugar, salt and butter in a bowl and stir until butter is melted.
Cool to lukewarm.
Dissolve the yeast in warm water, then stir into milk mixture.
Add the eggs, 2 cups flour and nutmeg and beat until smooth.
Stir in remaining flour and beat until smooth.
Cover with a towel and let rise in a warm place, free from drafts, for about 1 hour or until doubled in bulk.
Turn out onto a well-floured pastry cloth and knead 10 times until dough is smooth.
Cover with a bowl and let rest for 10 minutes.
Roll out 1/2 inch thick and cut with a floured doughnut cutter.
Heat 1 1/2 to 2 inches of salad oil in an electric skillet or heavy saucepan to 375 degrees.
Fry doughnuts in oil until golden brown on both sides.
Drain on paper towels and cool or wire racks.