- 15g / 2 (.25oz) bags of dried, active yeast
- 1 dl/ 1/2 cup water
- 3 dl / 1.5 cups 2% (kevytmaito) warm milk
- 1 dl / 1/2 cup birch syrup (preferred) or maple syrup
- 1 teaspoon salt
- 2 1/2 teaspoons ground cardamom
- 2 eggs
- 50 g / 1/2 cup butter, softened to room temperature
- 12 dl / 6 cups flour (higher protein bread flour preferred, though all-purpose is traditional)
- Vanilla granulated sugar (preferred) or regular granulated white sugar
- Pour the water into a large mixing bowl or into the bowl of your stand mixer. Sprinkle the yeast over the top. Allow the water to absorb the yeast for 5 minutes. Add the milk, maple syrup, salt, cardamom, eggs, butter, and 3 cups of flour. Mix with the flat beater in a stand mixer until well-combined or with a regular hand-held mixer.
- Continue to add the remaining flour, ½ cup at a time, until the dough pulls away from the edge of the bowl. If you are using a hand mixer, you will need to finish this process by hand, on the counter, kneading the remaining flour into the dough. Be careful here: your goal is a nice soft dough that is slightly sticky. You may not need all of the flour – aim for between 5.5 – 6 cups total.
- Once the dough is smooth and elastic, grease a large bowl. Place the dough in the bowl, flipping it once to grease both sides. Cover the bowl with a clean dish towel and let it rise in a warm, draft-free place, until doubled in size: 30-45 minutes.
- Punch the dough down and turn it out onto a lightly floured counter. Flour your rolling pin and roll the dough out into 1/2″/ 1.3cm thickness. Cut out donut rounds using a donut cutter.
- You can re-roll the dough scraps to make more donuts, or cut them into small pieces, roll them into little rounds, and let them rise, and them fry them like donut holes.
- Cover the donuts with a clean dish towel and allow them to rise for 30 minutes.
- Frying the donuts:
- Line two baking pans with parchment paper and set a wire rack over the top to of each to catch the drips.
- Pour ½ liter/½ quart of oil into a 3 liter/3 quart heavy-bottomed pot (a cast iron pot is ideal). You can use a larger pot, but you’ll need to add more oil to get the right depth. You want 2-3 inches/5-8cm of oil in the pot.
- Heat the oil to 175°C/350°F. Fry a test donut to make sure the oil is at the right temperature. You’ll know it’s ready when a donut hole dropped into the oil browns in about a minute.
- Fry 2 – 3 donuts at a time. Donuts take 1-2 minutes per side to fry, and are done when they are a dark golden brown. Flip, and fry the other side. Fry 2 – 3 donuts at a time. Using a slotted spoon, remove the donuts from and place on a wire rack. Once cool enough to handle, put granulated vanilla sugar (or regular) in a plastic or paper bag, or in a small bowl, for coating the donuts.
- If you put the sugar in a bag, you can add the hot donuts, fresh from the oil, and shake it. If you choose to put the sugar in a bowl, you can quickly turn the donut in the sugar, effectively coating the whole thing.
- Allow to cool to room temperature and devour with sima or coffee. They can be also be frozen.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 1826.73 kcal
- Sugar: 58.34 g
- Sodium: 713.7 mg
- Fat: 22.22 g
- Saturated Fat: 11.14 g
- Trans Fat: 0.42 g
- Carbohydrates: 350.7 g
- Fiber: 11.48 g
- Protein: 48.99 g
- Cholesterol: 125.16 mg