Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add yeast, eggs nutmeg, water, butter and salt and blend 1 min/37ºC/speed 4.
Add flour and mix 6 sec/speed 8. Knead 4 min/Interval. Set aside in floured Silpat mat and allow to double in size.
Roll out into large rectangle and using scone cutter, cut into rounds and set aside to double again.
Heat oil to 165-170ºC (use a thermometer for accuracy. The perfect temperature prevents the donut from absorbing fat when cooking!) before placing donuts into hot oil. When they are golden and puffed, remove quickly and place onto paper towels to cool slightly.
Dust generously with icing sugar whilst still warm.
Serve with a bowl ganache for dipping if desired…or with jam or jelly of choice.