- 6tablespoons6 tablespoons warm water
- 3tablespoons3 tablespoons granulated sugar
- 1package1 package active dry yeast (2 1/4)
- 2cups2 cups all-purpose flour
- 1teaspoon1 teaspoon salt
- 33 extra-large egg yolks
- 5tablespoons5 tablespoons milk
- 2tablespoons2 tablespoons unsalted butter
- 1/4cup1/4 cup packed brown sugar
- 2teaspoons2 teaspoons ground cinnamon
- 1teaspoon1 teaspoon ground ginger
- 1teaspoon1 teaspoon ground cardamom, preferably freshly ground
- 4cupsAbout 4 cups canola oil for deep-frying
Adapted from marcussamuelsson.com
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.