Koesisters

By TPMay

Makes 20 Doughnuts

Ingredients

• 6 Tbs warm water
• 3 Tbsp granulated sugar
• 1 package active dry yeast (2 1/4 tsp.)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 extra-large egg yolks
• 5 tablespoons milk
• 2 tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teasoons ground ginger
• 1 teaspoons ground cardamom/preferably freshly ground
• 4 About 4 cups canola oil for deep-frying

Preparation

Step 1

Combine the water, granulated sugar, and yeast in a large bowl and set in a warm place until the yeast begins to bubble, 5 to 10 minutes.
Add the flour and salt to the yeast and mix with an electric mixer on low speed until well combined. Beat in the egg yolks one at a time, beating after each addition until well incorporated.
Combine the milk and butter in a small saucepan and heat until butter is melted. With the mixer running, slowly pour the milk-butter mixture into the dough, beating until combined. Cover with a damp cloth or plastic wrap and let sit in a warm place until the dough doubles in size, about 40 minutes.
Punch the dough down and turn out onto a floured surface. Cut into 20 pieces, roll each one into a ball, and arrange in a single layer on a baking sheet. Set in a warm place and let rise for 20 minutes.
While the dough is rising, toss together the brown sugar, cinnamon, ginger, and cardamon in a large shallow bowl. Set aside.
Heat 3 inches of canola oil in a deep pot to 350 F. Working in batches, add the dough balls and fry, turning occasionally, until golden on all sides, about 3 to 4 minutes. Remove from the oil and drain on paper towels.
Toss the doughnuts in the mixed spices to coat. Serve warm.