1 cup warm milk
Pinch of sugar
1 package or 2 1/2 tsp. active dry yeast
1/2 cup granulated sugar
6 tbsp. unsalted butter at room temperature
1 tsp. salt
1/2 tsp. freshly grated nutmeg
3-3 1/2 cups unbleached all-purpose flour
Vegetable oil for deep-frying
About 3 tbsp. red currant jelly
About 1 cup granulated sugar
Place milk and sugar into bowl. Sprinkle yeast over mixture, stir, and allow to sit 5-10 minutes until foamy. Add sugar and butter and mix together. Add salt, nutmeg, and 1 1/2 cups flour. Stir until smooth. Add 1 cup of flour and stir. Continue adding flour in small amounts, stirring after each addition until dough becomes too stiff to stir.
Lightly flour counter and turn dough out onto counter. Sprinkle lightly with flour and knead, adding small amounts of flour to keep dough from sticking. When dough is smooth and no longer sticky, place into a lightly oiled bowl. Turn dough to coat all sides with oil and cover with plastic wrap. Set aside to rise at room temperature for 1 1/2 hours.
Turn dough out onto lightly floured counter and roll dough 1/2 inch thick. Using a 2 1/2- inch biscuit cutter, cut out rounds of dough, placing them on sheets of waxed paper. Gather dough scraps, re-roll, and cut again. Place these cut-outs on waxed paper. Cover with plastic wrap and let dough rounds rise for 30-45 minutes.
In a large kettle or deep fryer, heat oil to a temperature of 375 degrees. Fry doughnuts for 2-3 minutes, turning after they have risen to the top, and cooking until golden brown. Using a slotted spoon, transfer doughnuts to a rack set over a baking pan to cool.
Line a baking pan with wax paper and mound granulated sugar in center. When doughnuts are cool enough to handle, use a piping bag to squeeze jelly into one side of the doughnuts. Immediately roll doughnuts in sugar and serve.
Yield: Approximately 1 dozen sufganiot