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


Servings 20
Adapted from


Step 1

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.
2. 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 edition until well incorporated.
3. 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.
4. 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.
5. While the dough is rising, toss together the brown sugar, cinnamon, ginger and cardamom in a large shallow bowl. Set aside.
6. Heat 3 inches of canola oil in a deep pot to 350F. 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.
7. Toss the doughnuts in the mixed spices to coat. Serve warm.


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