1. In a medium bowl, whisk together the flour, salt, nutmeg, cinnamon, and baking powder. Set this aside. In a small bowl, combine the coating sugar and cinnamon, then set aside.

2. Pour oil into a deep skillet, about 2 to 3 inches deep. Heat the oil to between 360F and 375F, using a thermometer if possible. If you don’t have one, test the oil by dropping a bit of water in; it should sizzle right away.

3. As the oil heats, whisk together the milk, egg, sugar, and melted butter in a large bowl. Add the dry ingredients to the wet ingredients and stir until just combined; be careful not to overmix.

4. The batter will be quite sticky. Use two spoons or a small cookie scoop (you can spray it with non-stick spray for easier scooping) to form about 2-teaspoon sized dough balls.

5. Carefully drop 5 to 7 dough balls into the hot oil at a time. Fry for 1 to 2 minutes on each side, flipping as needed. The dough will puff up and may even roll or flip on its own. Avoid overcrowding the pan so they cook evenly.

6. Once the donut holes are golden brown and cooked through, remove them from the oil. Immediately toss them in the prepared cinnamon sugar mixture while they are still warm, as this helps the coating adhere best. Serve right away for the freshest taste.