French Doughnuts

Warm the milk to approximately 110°F (43°C) in a small saucepan, then stir in the active dry yeast and let it sit for 5 minutes until foamy.

Combine 3 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon ground nutmeg, and 2/3 teaspoon salt in a large mixing bowl.

Create a well in the center of the dry ingredients, then pour in the yeast mixture and 1 beaten egg, stirring until a soft dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 30 minutes at room temperature until doubled in size.

Turn the risen dough onto a floured surface and gently shape it into a flat rectangle, then cut into 8-12 strips or oval pieces approximately 2 inches wide.

Heat 1/4 cup cooking oil in a deep heavy skillet to 350°F (175°C), using a thermometer to maintain consistent temperature.

Fry the dough pieces in batches for 2-3 minutes per side until golden brown, turning carefully with tongs to ensure even cooking.

Remove the fried doughnuts from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Toss the warm doughnuts in 1 cup powdered sugar to coat evenly while still slightly warm, or let them cool slightly before dusting.