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1
Place the water in a large bowl or in the bowl of an electric mixer.
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2
Sprinkle the yeast over it and stir it in.
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3
Add the milk, quarter-cup sugar, salt, egg and three tablespoons vegetable oil and mix.
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4
Beat in one cup of the flour until the mixture is smooth.
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5
Sift another cup of flour with the nutmeg or mace and stir it into the batter mixture with a wooden spoon.
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6
Add enough of the remaining flour to make a soft but manageable dough.
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7
Cover and set aside to rise until doubled, about one hour.
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8
Punch the dough down and turn it out onto a well-floured surface.
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9
Dust it liberally with flour and knead 8 or 10 times, until elastic and smooth.
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10
Cover dough with large inverted bowl and rest for 15 minutes.
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11
Use a floured rolling pin to roll the dough to one-half-inch thickness.
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12
Cut with a floured three-inch doughnut cutter and, using a spatula, carefully place the cut doughnuts on a floured cloth or surface.
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13
Reroll the scraps and cut more doughnuts.
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14
Cover the cut doughnuts with a cloth and allow to rise until doubled, about 45 minutes.
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15
Meanwhile, pour at least two inches of oil into a deep pan and bring it to 375 degrees over moderate heat.
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16
When the doughnuts have risen, slide them into the oil with a spatula and fry them, two or three at a time a minute or so on each side, until golden brown.
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17
Lift them out of the oil with a slotted spoon and place them on several thicknesses of paper towel to drain.
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18
Dust them with sugar while they are still warm.
