Fried dough balls tossed in a cinnamon sugar coating similar to a doughnut hole.
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In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm water; let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the flour, 0.5 cup sugar, salt, and nutmeg.
Add the yeast mixture and vanilla extract to the dry ingredients, stirring until a smooth, thick, and stretchy batter forms.
Cover the bowl with a warm damp cloth and let the batter rise in a warm place for about 45 to 60 minutes, or until doubled in size.
Heat the vegetable oil in a deep pot to 350 degrees Fahrenheit.
Using your hands or a small scoop, drop small rounds of dough into the hot oil, being careful not to overcrowd the pot.
Fry the balls for 3-5 minutes, turning frequently until they are golden brown on all sides.
Remove the puffs with a slotted spoon and immediately toss them in a bowl filled with the extra sugar and cinnamon mixture while hot.
