1. Whisk 2 eggs in a large bowl until they’re light and fluffy. You want a little volume, so whisk them well.
2. Gradually add 1 cup sugar, whisking as you go. Keep mixing until the sugar is well incorporated and the mixture looks creamy.
3. Add 2 Tbsp melted butter and mix until combined. Let the butter cool slightly before adding it so it doesn’t warm the eggs.
4. In a separate bowl, mix 4 cups all-purpose flour, 4 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon and 1/2 tsp nutmeg.
5. Add the dry ingredients to the egg mixture in batches, alternating with 1 cup milk.
6. Mix just until a soft dough forms or the doughnuts can turn out tough.
7. Lightly flour your work surface and turn out the dough. If it feels very sticky, add a little extra flour, but don’t bury it in flour. Roll the dough to about 1/2 inch thick for a soft, substantial doughnut.
8. Cut out the doughnut shapes using a floured doughnut cutter or two round cutters. Gather the scraps gently, reroll once, and cut again. Try not to keep rerolling the dough or the last batch won’t be as tender.
9. Heat vegetable oil in a deep, heavy pot to about 350⁰F (175⁰C). Use enough oil for the doughnuts to float freely.
10. Carefully lower a few doughnuts into the hot oil, making sure you don’t overcrowd the pot.
11. Fry for about 2 to 3 minutes per side, turning once, until golden brown and cooked through.
12. Keep an eye on the oil temperature as you work. If the oil is too hot, the outside will brown before the centre cooks. If it’s too cool, the doughnuts can absorb too much oil.
13. Remove the doughnuts with a slotted spoon and let them drain briefly on a wire rack or paper towel-lined plate.

Sugar syrup

1. While the doughnuts are frying, combine 2 1/2 cups water and 2 cups sugar in a saucepan.
2. Bring the syrup to a boil, stirring until the sugar has dissolved.
3. Continue boiling until the syrup thickens slightly. You’re looking for a syrup that coats a spoon but is still thin enough for the doughnuts to absorb.
4. Let the syrup cool for a few minutes so it’s hot and pourable rather than aggressively boiling.
5. While the doughnuts are still warm, dip each one into the sugar syrup, turning it so both sides get coated. Don’t leave them in the syrup for too long or they can become soggy.
6. Place the syrup-coated doughnuts on a wire rack for a few minutes to let the excess drip away.
7. Finish with cinnamon sugar, caramel, cream, icing sugar or melted chocolate, depending on what you’re in the mood for.