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1
Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
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2
Place 1/2 cup of the milk in another bowl and stir in the yeast. Set aside.
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3
Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
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4
Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
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5
Mix until the flour has taken up the yeast mixture.
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6
If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands.
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7
Turn dough out onto a lightly floured surface and knead for two minutes.
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8
Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
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9
Allow an hour or so for the dough to double I size, depending on the temperature.
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10
Prepare 5 baking trays with parchment paper.
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11
When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about 1/2-inch thickness.
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12
Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**.
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13
Cover trays with a clean cloth and allow to rise for another 45 minutes.
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14
Preheat your oven to 180u00b0C.
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15
Bake the donuts for about 8 minutes; do not allow them to get brown.
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16
While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
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17
Remove donuts from oven and allow to cool for 3 minutes.
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18
Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.
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19
*Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast.
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20
**Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.
