Place the flour, salt, nutmeg and cinnamon in a medium size bowl and whisk to combine. Now place the egg, sugar, butter and milk in a large size bowl and whisk to combine.
Add the dry ingredients to the wet ingredients and stir to thoroughly combine. Set aside.
Fill your Russell Hobbs Deep Fryer with canola oil to the max level indicator line and turn on to 170°C.
While you are waiting for the oil to heat up to temperature, place the extra cinnamon and sugar in a medium size bowl to roll the doughnuts in after frying.
When the oil reaches temperature you are ready to start frying in batches of 4 at a time.
Using 2 dessert spoons, carefully scoop and drop small amounts of batter into the oil (make sure the basket is down) and fry for 2-3 minutes turning as they brown.
Raise the basket and drain for a few seconds before transferring the doughnuts into the cinnamon sugar mix. Toss the doughnut balls in the mix and transfer to a serving plate. Repeat until all the doughnut batter is used up. Serve hot.