This is an old family recipe that was passed down to me by my Father's cousin. It makes a couple of dozen doughnuts and countless doughnut holes and fritters!
5-1/2 cupsflourmore if the dough is wet
1/4 - 1/2tspnutmeg
In a large bowl, cream the sugar and the eggs.
Add the milk and olive oil and water.
In a medium bowl, mix the flour with the baking soda, salt and nutmeg.
Gradually add the flour mixture, about 1 cup at a time. Mix well after each addition until the dough pulls away from the side of the bowl and can be worked into a 1-inch thick disk.
Wrap the dough in plastic wrap and place in the refrigerator for about 1 - 1/2 hours.
Divide the dough in half, reserving the unused half in the refrigerator. On a well floured surface, with the top of the dough floured as well, roll the dough into 1/4 inch thickness.
With a floured doughnut cutter, cut out the doughnuts and the holes. (The dough does not re-roll well, so scrapes can be sliced into fritters. Roll and cut the second portion of the dough. The doughnuts can be held on a floured baking sheet until frying.
Heat the oil in a dutch oven to 360°F (at least - I heated it to 375°F). Fry the doughnuts, no more than 4 at a time, until they are golden brown, 1-1/2 to 2 minutes. With a spider or wooden spoon, flip the doughnuts over and complete the frying.
When the doughnuts are crispy, and golden brown, drain them on a cooling rack set over thick paper. It is important that you let the oil get back up to 360°F before frying again to let the doughnuts absorb a minimal amount of fat.