Put the salt, milk, water, sugar, nutmeg and fat in a saucepan and bring to the boil. Pour in the flour all at once and stir until the dough comes off the bottom of the pot as a dumpling.
Transfer dough to a wide bowl and knead in one-third of the eggs with the dough hook of the mixer. Let the dough cool for 10 minutes.
In the meantime, grate both types of cheese. Coarsely chop the peanuts. Knead the remaining eggs into the dough in order, making sure the first egg is fully incorporated before adding the second. Finally, knead in the grated cheese and peanuts.
Heat the oil in a deep fryer to 170 °C. Using two tablespoons dipped in the hot oil, make dumplings from the dough and slide them into the oil. Bake 4 dumplings at a time for 10-12 minutes, turning them halfway through and baking them on the other side. Place the finished doughnuts on a baking rack covered with kitchen roll and keep warm in the hot oven at 100 °C.
Dauz goes well with sweet and spicy chili sauce.
Khb 04/98
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