• Heat the milk over medium heat until it just begins to bubble around the edges. Remove from the heat and pour over the butter. Set aside to cool slightly.
• In a jug, combine warm water, 1 tablespoon of sugar and the yeast. Cover loosely and leave for 10 minutes, or until the mixture becomes bubbly and foamy.
• In the bowl of your stand mixer, combine flour, salt, nutmeg and the remaining sugar.
• Add in eggs, yeast, milk and butter mixture.
• Using the dough hook, knead for 10–20 minutes, depending on your mixer. The dough will initially look shaggy, but it should gradually become smooth and elastic.
• Using the dough hook, knead the dough for 10–20 minutes, depending on the type of mixer used. The dough will initially look shaggy, but it should become smooth and elastic.
• To check whether the dough is ready, perform the windowpane test. Stretch a small piece of dough between your fingers. It should stretch thin enough to become translucent. without tearing.
• Remove the dough from the mixer and shape it into a smooth ball.
• Lightly grease a large bowl with oil and place the dough inside. Cover with cling film and leave at room temperature for 1 hour. Transfer the covered bowl to the fridge and leave overnight.
• The dough will have doubled in size. Remove the dough from the refrigerator and gently punch it down to release the air.
• Transfer it to a lightly floured surface and roll it out to about ½ inch thick. Cut out the doughnuts using a doughnut cutter. Re-roll any scraps and cut out additional doughnuts.
• Place each doughnut on a piece of parchment and then on a baking tray. Loosely cover with cling film or a clean kitchen towel.
• To create a warm proofing environment, preheat your oven to 200°C for just 1 minute, then switch it off. Place the covered doughnuts inside and allow them to rise until doubled in size, approximately 30–60 minutes. Ensure the oven is only gently warm, not hot.
• During the final 10 minutes of the proof, heat the oil over medium heat to 320-340°F (160-170 °C). Use a kitchen thermometer to maintain a consistent temperature throughout frying.
• Carefully place the doughnuts into the hot oil, parchment side up. After a few seconds, remove the parchment paper.
• Fry the doughnuts for 2 minutes on each side, until golden brown and cooked through. Transfer the fried doughnuts to a tray lined with paper towels to drain. Repeat with the remaining doughnuts, allowing the oil to return to the correct temperature between batches.
• Allow the doughnuts to cool slightly, then roll them in sugar until evenly coated.

Vanilla Sugar

• Slice the vanilla beans in half lengthwise. Using the back of a small paring knife, scrape out the seeds in a downward motion. Reserve the empty pods. Place the sugar in the bowl of a food processor and add the vanilla seeds.
• Pulse until the vanilla seeds are evenly distributed throughout the sugar. Transfer to jars or a large airtight container. Bury the reserved vanilla pods in the sugar, cutting them in half if needed to fit. For the best flavour, allow the sugar to infuse for at least 2 weeks, or longer for a more pronounced vanilla flavour.