Step 1

Place 2 cups warm water in a medium bowl. Sprinkle with 1 packet active dry yeast and 1 teaspoon of the granulated sugar and stir to combine. Set aside until the yeast begins to foam, 5 to 8 minutes. Meanwhile, place 3 cups all-purpose flour, the remaining 2/3 cup granulated sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon ground nutmeg in a large bowl and whisk to combine.

Step 2

Pour the yeast mixture into the flour mixture and mix with a wooden spoon or your hands until there are no visible lumps of flour, scraping down the sides of the bowl with a rubber spatula as needed, 2 to 3 minutes. Cover the bowl with a kitchen towel and let the dough rise at room temperature until there are bubbles all over the surface of the dough and it has doubled in bulk, 1 1/2 to 2 hours.

Step 3

Heat 3 cups vegetable oil in a 10-inch straight-sided skillet over medium heat until 350ºF. Line a baking sheet with a wire rack.

Step 4

Using a medium cookie scoop if you have one, drop the batter in 1-tablespoon portions into the oil, 6 to 7 per batch so as not to crowd the skillet. Fry, flipping them occasionally, until golden-brown, 4 to 6 minutes total. Remove with a slotted spoon and place on the rack. Serve warm or at room temperature.