In a large mixing bowl, combine the flour, sugar, yeast, salt, and nutmeg. Stir the dry ingredients together until evenly distributed. Gradually pour in one cup of warm water, mixing continuously to form a soft, slightly sticky dough. If the dough feels too stiff, add a little more warm water, a tablespoon at a time, until you achieve a smooth, elastic texture. Using a sturdy wooden spoon, beat the mixture for about 5 minutes to help develop the gluten and create light, airy doughnut balls. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for about 1 1/2 hours, or until the dough doubles in size and becomes bubbly.

Once the dough is ready, heat vegetable oil in a deep frying pan or deep fryer to 180°C (360°F). Prepare a tray lined with paper towels for draining and set aside a shallow bowl filled with granulated sugar for coating. Using two teaspoons, scoop small portions of dough and gently drop them into the hot oil, being careful not to overcrowd the pan. Fry in batches, turning occasionally, until the doughnut balls are evenly golden brown and cooked through, about 5 to 7 minutes per batch. Keep a close eye on them to prevent burning.

Once cooked, transfer the doughnut balls to the paper towel-lined tray to drain excess oil. While still warm, roll each ball generously in sugar until fully coated. Serve immediately for the best taste — crisp on the outside, fluffy on the inside, and irresistibly sweet.