This recipe is adapted from one used by Barbara at Flair. These are faster to make, with a different texture from the wine-raised version—more coarse and crisp, just as a muffin differs from a regular slice of bread. Either way is tasty.
1cup unsifted bread flour
3tablespoonsmargarine or butter
Rounded ½teaspoonbaking powder
¼cupevaporated milk plus ½cupwater, or ¾cup regular milk
Vegetable oil for deep-frying
Make the batter
Sift the flour and salt into a bowl, and cut in the margarine or butter (use your hands or 2 table knives) until the mixture resembles cornmeal. Stir in the sugar, nutmeg, and baking powder.
In a separate bowl, beat the egg, then add the milk (and water, if using), and vanilla extract and mix well. Make a hole in the center of the flour mixture and add the liquids all at once, blending with just a few swift strokes to keep the batter from becoming tough. Let the batter sit for 30 minutes.
Fry the doughnuts
Line a colander with paper towels to drain the bofrot after cooking them.
About 10 minutes before the 30 minutes are over, heat vegetable oil in a deep fryer or deep, heavy pan to 360 to 375 degrees F. (Do not fill the pan with oil more than half full.) Do a temperature test: when the oil is hot enough, a small amount of dough dropped into the oil will quickly rise to the surface.
The doughnuts are usually prepared larger than a golf ball but a little smaller than a tennis ball. When the oil is hot, slip a long-handled spoon into the oil to coat it, then scoop up a spoonful of batter. Using another spoon (also coated with oil) quickly slide dough into the oil. Cook the doughnuts in batches until they are quite browned on all sides. They will likely turn over as they cook, but use a long-handled slotted spoon to stir and turn them as necessary.
Use the slotted spoon to lift them out into the paper towel-lined colander to absorb the extra oil and cool. They can be eaten warm or at room temperature.