In a large bowl combine your sugar, flour, baking powder, nutmeg and cinnamon. Mix until everything is well combined, leaving a well in the center of your bowl to add your wet ingredients.

Pour the remaining ingredients into the center of the bowl and begin to mix together using a wooden spoon or spatula. Start by mixing in the very center, mostly mixing the wet ingredients. Then slowly work your way outwards until everything is very well combined. The dough should form into a large ball with a similar consistency to that of play dough but slightly stickier.

Brush off any excess flour and then set aside.

Re-form dough to cut out more, you should end up with approx 20 donuts. (Save a little bit of scrap dough for testing your oil temperature)

Pour the oil into a large saucepan and heat at on a medium-high heat until it reaches 190 degrees Celsius. Once you think that you have reached the right temperature, try frying a little of the scrap dough. The donut should bubble immediately when it enters the oil and float to the top within 10 seconds.

While your oil is heating, prepare your cinnamon sugar. Place the caster sugar, cinnamon and nutmeg in a medium sized bowl, mix well and then set aside.

Lay 2 sheets of paper towels onto a large dinner plate to absorb the oil from your cooked donuts.

Begin to fry donuts in batched of 3. they should take 1-2 minutes on the first side before you need to flip them with a pair of metal tongs.

Flip and fry for a further minute or until your donuts are golden and cooked through.

Once cooked, remove the donut balls using tongs. Place onto the paper towels to drain slightly.

Add your next batch of donuts. While the next batch of donuts cook, add the already cooked donuts (one at a time) into the cinnamon sugar mixture, shake for a few seconds, flip, shake again and remove. Set your finished donuts aside to cool.

Repeat the same process until all of your donuts are done.