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Nutmeg Sugar Donuts

Soft, airy, and coated in warm nutmeg sugar, these donuts bring a comforting taste of Grenadian flavor to every bite. Lightly crisp on the outside and fluffy inside, they’re best enjoyed warm while the spiced sugar still melts into the surface.
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Prep Time 30 minutes
Cook Time 8 minutes
Resting Time (in total 2 hours 10 minutes
Total Time 2 hours 48 minutes
Course Dessert, Snack
Cuisine American, Caribbean, Grenada
Servings 8 Donuts

Ingredients
  

Dough Ingredients

Wet Ingredients

  • ¾ cup 180g warm milk lukewarm, not hot
  • 1 large egg room temperature
  • 2 tbsp 28g unsalted butter, softened

Dry Ingredients

  • 2¼ cups 270g all-purpose flour
  • 2¼ tsp 7g active dry yeast
  • 2 tbsp 25g granulated sugar
  • ½ tsp 3g salt
  • ¼ tsp freshly grated nutmeg

Nutmeg Sugar Coating

  • ½ cup 100g granulated sugar
  • 1½ –2 tsp freshly grated nutmeg adjusted to taste
  • 2 tbsp brown sugar optional but highly recommended
  • Tiny pinch of salt

Instructions
 

Activate the Yeast

  • Warm milk until lukewarm.
  • If using evaporated milk: ½ cup diluted evaporated milk + ¼ cup water
  • Stir in sugar until dissolved, then mix in the yeast.
  • Let sit for 5–10 minutes, until foamy.

Mixing – Wet Ingredients

  • To the yeast mixture, add: egg, butter, salt and nutmeg
  • Mix until combined.

Mixing – Dry Ingredients

  • Gradually add the flour and mix until a soft dough forms.
  • The dough should feel soft and slightly sticky.

Kneading

  • Turn dough onto a clean surface.
  • Lightly oil your hands instead of adding excess flour.
  • Knead: By hand: 6–8 minutes, Stand mixer: 5–6 minutes
  • The dough should become smooth, elastic, and soft — not stiff.
  • If needed, add 1 tbsp flour at a time.

First Rise

  • Place dough into a lightly greased bowl.
  • Cover and let rise in a warm spot for about 1 hour, or until doubled.

Shape the Donuts

  • Turn dough out gently onto a lightly floured surface.
  • Do not re-knead.
  • Roll dough to about ¾-inch thickness.
  • Cut donuts and donut holes, then place onto parchment-lined trays.

Second Rise

  • Cover loosely and let rise for 45 minutes to 1 hour, until puffy and light.

Frying

  • Heat oil to 350°F (175°C).
  • (This usually takes about 5–7 minutes over medium-low heat.)
  • Fry donuts 1–2 at a time for about: 45–60 seconds per side
  • Donuts need to be light golden, not dark brown.

Nutmeg Sugar Coating

  • While donuts are still warm, toss directly into the nutmeg sugar mixture.
  • The coating sticks best while the donuts still have a light surface oil.

Cooling & Serving

  • Let cool slightly for a few minutes.
  • Serve warm or at room temperature.

Notes

Baking Notes

  • Flour adjustment: Start with 2¼ cups flour and add 1 tbsp at a time if more is needed. The dough needs to remain soft and slightly tacky.
  • Do not overflour: Too much flour can make the donuts dense instead of soft and airy.
  • Oil temperature: Keep oil around 350°F for even frying. Oil that’s too hot will brown the outside too quickly before the inside cooks.
  • Best texture: These donuts are best enjoyed fresh while still warm and soft.
  • Nutmeg flavor: Freshly grated nutmeg gives the strongest flavor and is key to the Grenadian-inspired profile.

Pairs Well With

  • Tea
  • Coffee
  • Hot chocolate
  • Enjoyed fresh on their own
Keyword Caribbean, Dessert, Donuts, Grenada, Nutmeg, Snack, Treats