Serves: 24 doughnuts and holes
1) Melt the vegetable fat in a small saucepan over medium heat. Set aside until it has cooled slightly but is still liquid.
2) In a standing mixer fitted with the paddle attachment, beat the sugar and fat together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
3) Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
4) Reduce the mixer's speed to low, add the flour mixture until just combined. The texture of the dough should be soft and loose.
5) Transfer the dough to a large piece of cling film taking care to scrape off all the dough clinging to the paddle. Wrap well and refrigerate the dough for 4 hours or overnight.
6) On a lightly floured work surface, roll out the chilled dough into a rectangle about 1 ¼-cm thick. Dip the edges of a 5 ½-cm-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
7) Put enough vegetable oil into a deep fat fryer or tall, heavy-bottomed pan to fill it about a third of the way up. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 190 degrees C.
Have a baking sheet lined with kitchen towel ready for draining.
8) Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the kitchen towel to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the oil returns to 190 degrees C. between batches.)
9) For sugared doughnuts: roll the doughnuts in sugar or cinnamon sugar while they are still warm.
To cover the doughnuts with icing sugar, allow them to cool completely before rolling in the sugar.
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