In a mixing jug, add Whole Milk (2 cup), Salt (1 teaspoon), and Butter (1/2 cup). Microwave for 1 minute, or until warm.
Add Caster Sugar (1/2 cup), Ground Nutmeg (1/2 teaspoon), and Egg (4). Whisk together.
Transfer to a large mixing bowl. Add Active Dry Yeast (2 teaspoon) and Caster Sugar (1/4 cup). Whisk to combine.
Add Self-Rising Flour (5 cup) one cup at a time until the mixture comes together into a sticky dough. Leave dough to rest for 1 hour.
Flour a surface and knead the dough for 2-3 minutes.
Divide the dough into 4 separate pieces. Roll each piece out. Using a cookie cutter the size of a donut, cut out donuts. Using an apple corer, press in the middle to cut out the donut hole.
Heat Vegetable Oil (as needed) to 350 degrees F (175 degrees C).
Place the donuts in batches to fry for 3-4 minutes, turning occasionally. Drain on paper towels as finished.
In a large bowl, add Powdered Confectioners Sugar (3 cup), Water (1/2 cup), and Pure Vanilla Extract (1 teaspoon). Mix until smooth.
While the donuts are still warm, dip them into the glaze and coat them on all sides. Leave them on a wire rack to dry.
Into a large bowl, add Powdered Confectioners Sugar (2 1/2 cup) and Milk (4 tablespoon). Mix well. Reserve 1/2 cup of this glaze.
Dip only one side of the donuts into the thicker glaze. Drain the excess.
To the reserved glaze, add Red Food Coloring (1/2 teaspoon). Mix well.
Dip a gumball into the white icing. Draw an eye using Chocolate Frosting (to taste). Using a toothpick or skewer, dab dots of the red glaze over to create a splatter effect.
Pour the remaining red glaze into a piping bag. Pipe drizzle lines over the donuts, then place the gumball in the center. Serve and enjoy!