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1
In a saucepan, warm the milk and add the lard to melt. Set aside.
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2
In an electric mixer bowl, add the yeast and the warm water and let it rest for 5 minutes.
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3
Add the warm milk with the melted lard, as well as the eggs, sugar, salt, nutmeg, and half of the flour. With the flat beater attachment, beat at low speed, then increase the speed. Add the rest of the flour and continue to beat.
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4
Replace the flat beater with the hook attachment. Continue to beat until the batter is soft. Add more flour if needed. Knead for 5 more minutes.
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5
Remove the dough from the bowl and place in a greased bowl. Cover and let it rise for 1 hour to double its size.
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6
Remove and slam the dough to remove the air bubbles. Stretch the dough over a surface sprinkled with flour until it is 1 centimeter thick. Cut out the doughnuts using two different sized ring molds. Place on a silpat, cover with plastic wrap, and let them rise to twice their volume.
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7
Heat the oil to 180 degrees Celsius.
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8
Pick the doughnuts up carefully and place in the oil until golden on both sides. Each side takes about 1 minute.
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9
Drain to remove any excess oil.
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10
Cover with sugar and cinnamon while still hot.
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11
Let the doughnuts cool and serve.
