Put the flour in a bowl. Crumble the yeast into a cup, add an extra tablespoon of sugar and mix with some of the warm water. Make a well in the flour and stir in the liquid yeast. Put aside.
Now mix the softened butter with the sugar, add the eggs and stir in.
Add the nutmeg, cinnamon and salt to the bowl with the flour and yeast. And finally the eggs - butter mixture with the rest of the water. I now take my hands and stir the whole thing until the dough comes off the edge nicely. It is a bit soft, please do not add any extra flour.
The whole thing can of course also be done in a mixer.
Put the finished dough in a glass bowl, cover with a cloth and put in the refrigerator for at least 4 hours.
Take out and let stand at room temperature for about 15 minutes. Divide the dough and roll it out a little more than 1 cm thick on a floured surface. Cut out dough pieces with a 6.5 round donut cutter and place them on baking paper and leave for about 15 minutes. Continue with the dough until it is used up.
Heat the oil in a deep pan, it should have a temperature of around 190 degrees. Bake three to four donuts in the hot fat on both sides until golden yellow. Drain on several layers of kitchen paper, while still lukewarm, dust both sides with powdered sugar.
The whole thing can also be done in a deep fryer, the dough is great to freeze. Then take it out of the freezer the evening before use and let it thaw in the fridge. Then continue as with the fresh dough that comes out of the refrigerator. Of course, they taste best fresh.
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