Mix the flour with the sugar, the vanilla sugar, the baking powder and the freshly grated nutmeg. Then, in another container, stir the softened butter with the milk, eggs and condensed milk until frothy. If you forgot to take the butter out of the fridge, you can also add it melted.
Now the milk, egg and butter mixture is slowly added to the flour mixture and everything is mixed well with a whisk or wooden spoon. To make the whole thing airy, the mixture is then beaten for a while, preferably with manual force. The dough should tear and fall from the spoon.
Now let the dough rest and heat the oil. When it is hot enough (test with a wooden skewer, if air bubbles along the handle immediately after immersion, the oil is hot enough), turn the hob down about half a speed. Before removing, whip the dough briefly again with the spoon and add a little dough to the oil. Bake the bofot until golden. Bofot is best eaten warm.
Tear open the first Bofot that is ready and see whether the dough is properly baked, adjust the heat if necessary and bake longer.
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