Fresh Cream Doughnuts: A Heavenly Treat

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the eggs, milk, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.
Roll and Shape the Doughnuts:

Turn the dough onto a floured surface and roll it out to about 1/2-inch thickness.
Use a round cookie cutter or a glass to cut out doughnut shapes, and then cut a smaller circle in the center of each one to create the hole.
Heat the Oil:

Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). You’ll need enough oil to submerge the doughnuts.
Fry the Doughnuts:

Carefully place a few doughnuts at a time into the hot oil, frying for about 2–3 minutes on each side, or until golden brown. Use a slotted spoon to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Prepare the Cream Filling:

In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will create a thick, whipped cream filling.
Fill the Doughnuts:

Once the doughnuts have cooled slightly, use a small knife or pastry injector to make a hole in the side of each doughnut. Fill each doughnut with the fresh cream mixture. You can also pipe the cream in if you have a piping bag.
Topping:

Dust the filled doughnuts with powdered sugar for a finishing touch and serve fresh!
Serving and Storage Tips