Gather all your ingredients and equipment.

Warm milk to 95-100 degrees.

Pour warm milk into mixing bowl. Add in the eggs and melted butter.

Turn mixer on low and add in the flour, nutmeg and salt.

Knead in mixer for 5-6 minutes.

Let the dough rest for 10 minutes.

Place dough in oiled bowl and cover. Refrigerate for at least two hours to allow the butter to get cold.

Remove dough from refrigerator and roll out on floured surface to about ½ inch thick.

Use donut cutter to cut out donuts and place on greased pan. If the dough wants to stick to the cutter, give your wrist a good flick to release the donut.

Cover and let donuts and holes rise for at least an hour.

Don’t worry if the donuts don’t rise enough to look like donuts, this will happen as they fry.

NOTE: The oil will take a long time to heat, so begin the process about 30 minutes before you plan to fry the donuts. You will need the oil to be between 350-375 degrees.

Add the donuts 2 or 3 at a time to the hot oil.

Fry for about 90 seconds on one side, then flip with strainer and cook for another 90 seconds.

Once both sides are golden brown, remove from oil with strainer and place on cooling rack.

Continue with all of the dough. The donut holes will only take 30-45 seconds.

Combine melted butter, vanilla extract, and powdered sugar.

Add a small amount of milk until the glaze is thin enough to drip, but not pour off of spoon.

While donuts are still warm, dip both sides in glaze. I like to skip the glaze on the donut holes and add some powdered sugar.

Let cool and enjoy!