• Boil water and pour 100 grams of hot water over 2 hibiscus tea bags into a heat safe mug. Set aside to brew, don't worry about the recommended steeping time.

Dough

• In the bowl of a stand mixer add in the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar clumps and is fragrant.
• Add in the flour, yeast, and freshly grated nutmeg. Whisk to combine.
• Next, add in the egg, soft butter, vanilla, milk, and salt.
• Use the dough hook attachment and knead until smooth. This can take up to 20 minutes so be patient. It's also a small amount of dough so scrape the sides of the bowl as needed.
• I like to start the mixer on a higher speed to bring the dough together and then turn the speed down for kneading.
• Once smooth shape the dough into a ball and place back in the mixing bowl. Cover with a lid or plastic and set somewhere warm until puffy and doubled in size.

Cut the Doughnuts

• Liberally dust a baking sheet with flour.
• Once big and puffy, knock the air out of the dough and use a bit of flour to roll the dough out until it's about 1/2" thick.
• Use a round biscuit cutter (or a glass) that's 4"-5" in diameter to cut out as many circles as you can. I can usually cut 4 from the first go. Then use a smaller circle cutter between 1/2"-3/4" diameter to cut out the centers.
• Place the cut donuts on the floured baking sheet along with their donut holes (aka the centers you cut out).
• Knead the dough scraps back together and set back in the bowl and cover. Leave to rest in the bowl for about 10 minutes.
• Meanwhile, cover the already cut donuts with a sheet of plastic so they don't dry out.

Frying

• Add a thermometer to the side of a large heavy bottomed pot, such as a cast iron dutch oven. Then pour in 1.5 liters of a neutral oil.
• Place the pot over medium low heat and bring it to 360 F while the donuts puff. Make sure it doesn't go past 360 F.
• After 10 minutes, take the remaining dough out of the bowl and roll it out again and try to cut two more doughnuts out. Add them to the floured baking sheet.
• Place a wire cooling rack onto a second baking sheet and place it close to the oil pot.
• Once the oil is hot and the first doughnuts have puffed to twice as tall it's time to fry.
• Gently lower two donuts into the hot oil, one at a time and fry for about 1 minute or until golden brown. Then flip and fry for another minute. Make sure the oil stays around 350 F.
• Once brown on both sides, use a fork or a metal spider to lift the doughnuts out of the hot oil and onto the wire rack.
• Allow the oil to reheat to between 350 F and 360 F if not already and then continue frying the doughnuts in batches of two.
• Last but not least fry any doughnut holes you cut out.

Glazing

• Once the doughnuts have all been fried whisk together 200 grams of powdered sugar with two teaspoons of lemon juice and as much of the hibiscus tea as you need to get a glaze that is slightly thicker than honey. If it get's too runny, add more powdered sugar.
• Working with one doughnut at a time, dunk the top side of the donut into the glaze, gently press down and give it a little twist as you pull it back out of the glaze.
• Quickly flip it upright, place it back on the wire rack and sprinkle with your sprinkles of choice. Optionally also add a little flaky salt on top!
• Enjoy fresh and warm!