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1. Combine 3½ cups of flour with the baking powder, cinnamon, nutmeg and salt, and sift them into a bowl. Set aside.
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2. In a deep bowl, beat the eggs lightly with a wire whisk. Whisking constantly, add the melted butter and the sugar. Add about 1 cup of the flour mixture and beat vigorously with a wooden spoon, then stir in 1/3 cup of the milk.
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3. Repeat two times, alternating about 1 cup of the flour mixture with 1/3 cup of milk and beating well after each addition. Cover the bowl with wax paper and refrigerate the dough for about 30 minutes.
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4. Line one or two large baking sheets with wax paper. Cut off about half of the dough and place it on a lightly floured surface. Brush a rolling pin with flour and roll the dough out about ½ inch thick.
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5. If the dough sticks, dust a little flour over and under it. With a 2¾-inch doughnut cutter, cut out as many doughnuts as you can and, using a wide metal spatula, transfer them to the paper-lined pans.
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6. Do not reroll the scraps, for the doughnuts made from them may be tough. Instead, use a 1-inch cutter to form balls out of the scraps and add these and the balls from the centers of the doughnuts to the lined pans.
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7. Refrigerate until ready to fry. Repeat the entire procedure with the remaining half of the dough, rolling it out as before and cutting as many doughnuts and balls as you can.
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8. Pour oil into a deep fryer or a large heavy saucepan to a depth of about 3 inches and heat the oil to a temperature of 375 on a deep-frying thermometer. Deep-fry the doughnuts three or four at a time and the balls seven or eight at a time.
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9. Turn them with a slotted spoon for about 3 minutes, or until they are puffed and brown. As they brown, transfer the doughnuts and balls to paper towels to drain. Serve the C Lazy U doughnuts warm or at room temperature.
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