Yield: Makes 24 doughnuts and 24 holes
Active dry yeast 2-1/4 tsp.
Water, 105F to 115F 1/2 cup
Sugar, divided use 1/2 cup plus 1 Tbsp.
Butter, softened 1 cup
Eggs 2
All-purpose flour 3-1/2 cups
Salt 1 tsp.
Nutmeg tsp.
Cinnamon 1/2 tsp.
Oil for frying
Sugar or confectioners sugar
Stir yeast into warm water; add 1 Tbsp. sugar. Let stand until foamy.
Mix butter, eggs and 1/2 cup sugar with paddle mixer; add proofed yeast and mix well.
Change from paddle to dough hook; add 3 cups flour, in 3 additions; add salt and spices. Mix until dough is soft though workable, adding remaining flour as needed.
Place in oiled bowl; cover and let rise at least 4 hours in refrigerator.
Let rest at room temperature 30 minutes; divide in half. Roll each half to 1/2-in.-thick rectangle. Cut with floured doughnut cutter. Place on parchment-lined baking sheet. Let rest 15 minutes.
Heat oil to 375F. Fry doughnuts and holes until golden; drain on paper toweling then coat with sugar.