Serving Size / Yield
- 1/4 C. butter
- 2/3 C. scalded milk
- 2/3 C. warm water
- 2 pkg. active dry yeast
- 3/4 C. sugar
- 5 C. sifted flour
- 2 eggs
- 1 tsp. salt
- 1 tsp. cardamom
- 1/2 tsp. cinnamon
- 1/2 tsp. mace
- 2 C. shortening for deep fat frying
- 3/4 C. tart cherry jelly
- 1/2 C. confectioner's sugar
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl; sprinkle in yeast, and stir until dissolved; add milk mixture and sugar.
By hand, beat 2 1/2 cups of flour in milk mixture until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft free place until doubled in bulk, about 1 hour.
Punch dough down, roll 1/4” thick on pastry cloth, using a floured stockinette covered rolling pin. Cut into 36 2 1/2” rounds and put 1 teaspoon tart jelly in the center of half the rounds. Top with remaining round halves, moisten touching edges slightly and pinch to seal.
Cover with cloth and let rise in a warm spot about 25 minutes until doubled in bulk. Meanwhile, begin heating fat in deep fat fryer.
When doughnuts have risen and fat reaches 375 F., ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
(Note: Never fry more than 4 doughnuts at a time and keep fat as near 375 F as possible, if too hot, doughnuts will brown before they cook inside.)
While doughnuts are hot, roll in confectioners sugar.