In a stand mixer, warm 1 cup of whole milk until it’s just above body temperature, around 110°F. Stir in 3 tablespoons of granulated sugar, then sprinkle 2 teaspoons of active dry yeast over the top. Allow it to foam for 5–10 minutes until bubbly.

Once the yeast is activated, add 1 cup of sourdough discard, 4 tablespoons of softened salted butter, and 2 large eggs to the mixer. Include ¼ teaspoon of ground nutmeg. Mix until combined, then increase to medium speed for about 2 minutes.

Gradually add 3 to 4 cups of all-purpose flour, mixing until a soft, slightly sticky dough forms. Ensure it pulls away from the sides but is still soft to the touch.

Transfer the dough to a greased bowl, covering it. Refrigerate for at least 1 hour, or overnight. It should double in size.

Lightly flour your work surface and roll out the dough to about ½-inch thickness. Cut out donut shapes and place on a lined baking sheet.

Cover the shaped donuts with a tea towel and let rise in a warm place for about 1 hour until puffed up.

In a deep pot, heat 3–4 cups of oil to 375°F. Fry donuts in batches for about 1–2 minutes per side until golden brown.

Once fried, drain on paper towels. Mix 2 cups of powdered sugar with 2–4 tablespoons of milk for glaze. Dip warm donuts into the glaze and serve.