The traditional yeast dough used to make doughnuts requires two risings, one for the ball of dough itself and the other for the shaped doughnuts before they are fried. Beat until the dough starts to pull away from the sides of the bowl, then beat in another ½ cup of the remaining flour plus the nutmeg, mace or cinnamon. Place the circles on a very lightly floured baking sheet with a couple of inches between each doughnut, cover with a clean dishtowel or loose plastic wrap, and let sit for about 1 hour, until they are quite puffy, about 1 inch thick.