Starter

Sift the flour into a bowl and mix in the nutmeg, yeast, sugar, and salt.
If using fresh or active-dry yeast, dissolve it in a little warm water with a pinch of sugar until foamy; if using instant yeast, mix it directly into the flour mixture.
Using your hands, mix small amounts of lukewarm water into the flour until thoroughly combined; the mixture should be smooth but not runny.
Cover the bowl with plastic film and allow it to rise about 45 minutes until doubled in volume.
Add oil to a deep pot to a depth of at least 3 inches.
Heat the oil over medium and test by dropping a small piece of dough—when it sizzles and rises, the oil is ready.
Roll the dough into small balls and place into the oil; fry in batches to avoid overcrowding.
Flip the balls when the underside is golden so the topside can brown; keep swirling until evenly golden.
Remove the puff puff when golden brown and drain on a sieve lined with paper towels.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.