Pumpkin Beer (giant) Donut Holes

Directions

1. Prepare a baking sheet by lining it with parchment paper.
2. In a stand mixer bowl with dough hook, whisk together flour, sugar, instant yeast, and nutmeg. Warm the beer in the microwave in 10-second bursts until it reaches 125°F. Add the warm beer to the dry ingredients and mix until combined.
3. Incorporate the egg yolks one at a time, mixing thoroughly after each addition. Then add the heavy cream, salt, and vanilla. Continue beating until a cohesive dough forms.
4. Lightly oil a bowl and transfer the dough into it. Cover the bowl with a piece of plastic wrap that has also been oiled.
5. Allow the dough to rise at room temperature for about 1 hour, or until it has doubled in size.
6. Turn the dough out onto a lightly floured surface. Gently knead it to release any air bubbles, then place it back into the oiled bowl. Cover and refrigerate for an additional hour to let it rise again.
7. After chilling, place the dough on a floured surface and roll it out to a thickness of 1 inch. Use a 2-inch round cookie cutter to cut out shapes. Place the cut dough on the prepared baking sheet. Gather and reroll any scraps to cut more.
8. Cover the cut dough with a clean dishtowel and let them rise for 30 minutes. Meanwhile, pour oil to a depth of 1 to 2 inches in a heavy pot and heat it to 350°F.
9. Fry the dough in small batches, cooking each side for 1 to 2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels, then transfer to a wire rack set over a baking sheet.
10. Dust the fried donut holes generously with sifted powdered sugar.