Dough

• Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
  500 g All-purpose flour, ¼ tsp Nutmeg, 7 g Salt
• Yeast - In a bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
  240 g Warm milk , 100 g Egg, 7 g Instant dry yeast, 30 g Sugar, 1 tsp Vanilla extract
• Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.
  30 g Butter
• Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough.
• Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
• Divide - Once double in volume, invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.
• Shape - Roll each portion into a smooth ball then into a long rope of about 15 cm long. Twist the rope in opposite directions. Then, pick it up and let it naturally twist onto itself creating a twisted loop.
• Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.
• Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume.
• Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.
  4 cups Vegetable oil for deep frying
• Test oil - Add a mini doughnut ball to test the oil. They should rise up in 30 seconds. Once the oil is ready, add two or three doughnuts at a time.
• Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. It will take about 3 to 5 minutes for each donut to cook and be beautifully golden brown.
• Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
• Sauce - In a micro-safe bowl, add the chocolate, light corn syrup, and butter. Heat until melted into a smooth sauce.
  1 cup Chocolate , 2 tbsp Unsalted butter, 2 tbsp Light corn syrup
• Dust with powdered sugar if desired.