|Unsifted flour||5 Cup (80 tbs)|
|Double-acting baking powder||4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||4 Tablespoon, melted and cooled|
|Granulated sugar||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Sifted confectioners sugar||2 Cup (32 tbs)|
1. Onto a plate or a sheet of wax paper sift together combining 4 cups of the flour, the baking powder, nutmeg and salt.
2. Into a measuring cup mix well pouring the milk, cooled melted butter and vanilla and set aside.
3. In a deep bowl, with a wire whisk or a rotary or electric beater beat the eggs and the granulated sugar for 4 or 5 minutes, until the mixture falls in a slowly dissolving ribbon from the beater when it is lifted from the bowl.
4. Add about 1 cup of the flour mixture, stir with a wooden spoon and when the flour is well incorporated, beat in about 1/4 cup of the milk-and-butter mixture.
5. Repeat three more times, alternating 1 cup of the flour with 1/4 cup of the milk and beating well after each addition.
6. Add up to 1 cup more flour by the tablespoonful and continue to stir with the spoonor knead with your hands, until the dough can be gathered into a compact ball.
7. Cover the bowl with wax paper and refrigerate for at least 30 minutes.
8. Line two large baking sheets with wax paper.
9. Cut off about one quarter of the dough, place it on a lightly floured surface, flour a rolling pin and roll the dough out about 1/2 inch thick.
10. Dust a little flour over and under to avoid the dough from sticking.
11. With a 2 3/4 -inch doughnut cutter, cut out as many doughnuts as you can.
12. Using a wide metal spatula, transfer the doughnuts and their centers to the paper-lined pans and refrigerate until ready to fry.
13. Break off another quarter of the dough, roll it out, cut out more doughnuts and refrigerate as before.
14. Repeat until all the dough has been used and do not reroll the scraps or the doughnuts made from them may be tough.
15. Use a 1-inch cutter to form balls out of the scraps.
16. Into a deep fryer or large heavy saucepan heat vegetable oil poured to a depth of 3 inches until it reaches a temperature of 375° on a deep-frying thermometer.
17. Place 1/2 cup of the confectioners' sugar in a paper bag and set it aside.
18. Deep-fry the doughnuts and balls 4 or 5 at a time, turning them about with a slotted spoon for 3 minutes until they are puffed and brown.
19. Drain the doughnuts briefly on paper towels, then drop 2 at a time into the paper bag and shake to coat them with sugar.
20. Cool the doughnuts on wire racks while you fry and sugar the rest.
21. Serve the doughnuts as snacks or with beverages.