1. Preheat your oven to 350°F (175°C) and grease a donut pan to ensure your donuts don’t stick.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. This dry mix is reminiscent of the first lessons in baking my grandmother taught me—balance and precision.
3. In another bowl, combine the milk, melted butter, eggs, and vanilla bean paste. Stir until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a gentle hand yields the fluffiest donuts.
5. Fill each donut cavity in the prepared pan about 3/4 full. I find using a piping bag makes this step much easier and cleaner.
6. Bake for 10-12 minutes, or until the donuts spring back when lightly pressed. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
7. For the brûlée topping, sprinkle the remaining granulated sugar evenly over the tops of the donuts. Use a kitchen torch to caramelize the sugar until it’s golden and crispy.

This step always reminds me of watching my abuela caramelize sugar over flans, her hands steady and sure. If you don’t have a kitchen torch, you can broil the donuts for a few minutes, keeping a close eye to avoid burning.