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1
Combine the yeast and water in a medium bowl.
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2
Microwave the milk and butter on a low setting until the milk is warm and butter is just melted, about 45 seconds to 1 minute.
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3
Be sure not to overheat the mixture.
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4
In a separate bowl whisk together the egg and sugar until the sugar is dissolved.
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5
Add the warm butter and milk to the egg mixture.
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6
Whisk to combine then pour it into the yeast.
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7
In another bowl, mix together the flour, salt and nutmeg.
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8
With a wooden spoon, add the flour mixture to the wet ingredients.
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9
Mix until all the ingredients are smooth and well combined into soft dough 1 to 2 minutes.
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10
Cover the bowl with a kitchen towel let sit in a warm place until it doubles in size, about 1 1/2 to 2 hours.
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11
On a lightly floured work surface gently roll the dough into a 1/2-inch thick rectangle (about 10 by 18 inches).
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12
Cut the dough in 32 smaller rectangles, each about 1 by 1 1/2 inches.
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13
Sprinkle flour on 2 baking sheets to prevent the dough from sticking.
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14
Space the rectangles of dough about 2 inches apart on the baking sheets.
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15
Cover and let rise in a warm place until doubled in size, about 2 hours.
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16
Preheat the oil in fryer to 375 degrees F.
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17
Fry the doughnuts in the oil until golden brown, about 1 minute on each side, turning with tongs.
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18
Remove the doughnuts from the oil and place on a cooling rack, allowing some of oil to drain on a paper shopping bag or paper towels placed below rack.
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19
Once doughnuts have cooled to room temperature sift confectioners' sugar over the top of the doughnuts.
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20
Move the doughnuts to a serving platter and sprinkle the tops of each one with 1/4 teaspoon of espresso.
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21
Serve warm or at room temperature.
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22
Chef's notes: These seem like they take a while to make but, really, all of the time is spent waiting for the dough to rise.
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23
A great way to serve these is to place a doughnut in top of a steaming cup of fresh-brewed coffee.
