Heat the oil. Pour 2 inches of oil into a heavy pot or deep pan. Warm over medium heat to 350°F (175°C). If you don’t have a thermometer, a small cube of bread should turn golden in about 60 seconds.

Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and nutmeg until evenly combined.

Whisk wet ingredients. In a second bowl, whisk eggs, yogurt (or buttermilk), melted butter, and vanilla until smooth.

Make the dough. Pour the wet mixture into the dry. Stir with a spatula just until no dry flour remains. The dough should be soft and slightly tacky, not sticky. If it’s too sticky, sprinkle in 1–2 tablespoons of flour.

Rest briefly. Let the dough sit for 5 minutes. This helps it hydrate and makes it easier to roll.

Roll and cut. Lightly flour your counter. Pat or roll the dough to about 1/2 inch (1.25 cm) thick. Cut rounds with a glass or biscuit cutter (2.5–3 inches). Use a small cap or piping tip for the centers. Gently gather scraps and repeat once.

Test the oil. Fry one donut hole first. It should sizzle gently, float after a moment, and turn golden in about 1–2 minutes per side. Adjust heat as needed.

Fry in batches. Slip 3–4 donuts into the oil at a time. Fry until deep golden on the first side, about 90 seconds. Flip and cook another 60–90 seconds. Donut holes take less time.

Drain properly. Transfer donuts to a wire rack or paper towels. Avoid stacking while hot to keep them crisp on the outside and fluffy inside.

Finish while warm. Toss warm donuts in granulated sugar, or dip in glaze after they cool for 2–3 minutes. For glaze, whisk powdered sugar, milk, and vanilla until smooth and pourable.

Serve fresh. Enjoy within an hour for the absolute best texture. They’re light, aromatic, and dangerously snackable.