Sift most flour:

Sift 2 cups (240g) of the flour into a large mixing bowl; reserve the remaining 1 cup (120g) plus 1/2 cup (60g) for later use.

Mix dry ingredients:

Combine the yeast, sugar, and nutmeg with the flour and stir thoroughly.

Form batter well:

Form a well in the center, then pour in the warm milk, melted butter, and eggs. Mix until a soft, sticky batter forms.

Incorporate reserved flour:

Slowly incorporate the reserved 1 cup (120g) of flour, mixing until a soft dough comes together.

Knead soft dough:

Turn the dough onto a floured surface and knead for roughly 5 minutes, dusting with a little of the reserved flour as necessary. Do not over-flour; the dough should remain soft and slightly tacky.

First rise dough:

Put the dough into a large greased bowl, grease its top to prevent skin formation, cover, and let it rise for 1 hour until nearly tripled in volume.

Roll and cut donuts:

Deflate the dough by punching it down. Transfer to the work surface and roll it out to about 1/2-inch (1.3 cm) thickness. Cut into round donut shapes; optionally, cut out the centers to make donut holes.

Second rise donuts:

Arrange the donuts on a large tray or board, cover with a clean kitchen towel, and let them rise for 10 to 20 minutes until puffy and nearly doubled in size.

Deep-fry donuts:

Heat oil to 375°F (190°C) and deep-fry the donuts until golden brown, turning once halfway through.

Drain and finish:

Remove the donuts from the oil and drain on paper towels or a cooling rack. Optionally fill with strawberry jam, glaze, dust with sugar, or serve plain.