The traditional deep-fried dough balls with a soft, spongy texture and golden crust.
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In a large bowl, whisk together the flour, sugar, yeast, salt, and nutmeg until well combined.
Gradually add the warm water and vanilla extract to the dry ingredients, mixing by hand or with a wooden spoon until a smooth, thick batter forms.
Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area.
Let the batter rise for about 45 to 60 minutes, or until it has doubled in size and shows small air bubbles on the surface.
Heat the vegetable oil in a deep pot over medium heat until it reaches approximately 350 degrees Fahrenheit.
Deflate the batter slightly, then use your hand or a small scoop to drop ball-sized portions of dough into the hot oil.
Fry the dough balls, turning them frequently with a slotted spoon, until they are golden brown and cooked through on all sides.
Remove the puff puffs from the oil and place them on a paper towel-lined plate to drain excess oil before serving warm.
