Two-day-prep doughnuts

Directions

1. In a large bowl, mix together 1 liter of water, the sugar and the yeast.

2. Cover with a clean cloth and set aside to macerate  overnight.

3. The following day, sift over the flour and beat with a hand whisk or electric beater until the dough is liquid and homogenous.

4. Season to taste with nutmeg and salt.

5. Cover and set aside in a cool but not cold place overnight.

6. The following day, when ready to cook, heat oil to 180°C in a deep fat fryer or deep pan.

7. Shape the batter into small balls by hand and gently drop these into the hot oil (do not overcrowd).

8. The balls will raise to the surface of the pan as they fry.

9. Keep turning them so that they cook to an even, deep, golden brown.

10. Drain on kitchen paper and serve hot.

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