1 package active dry yeast
3 tablespoons sugar
½ cup milk
2 large eggs, lightly beaten to blend
About 3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cardamom
⅓ cup butter, softened (see notes) and cut into chunks
6 to 8 cups vegetable oil for frying
Maple glaze (recipe follows)
In the bowl of a standing mixer or another large bowl, stir yeast into 1/4 cup warm (110°) water. Let stand until foamy, about 10 minutes. With a wooden spoon, stir in sugar, milk, and eggs (or beat in with paddle attachment); stir or beat in 2 3/4 cups flour, salt, and cardamom (dough will be soft and sticky). Stir or beat in butter, a few chunks at a time, until well incorporated.
If using a mixer: Continue to beat at medium-low speed until dough pulls from sides of bowl, 4 to 5 minutes; add up to 1/4 cup more flour if necessary. Scrape dough down if it crawls up beater or sides of bowl. Remove beater and scrape clean. Scrape dough onto a well-floured board and knead briefly to bring together.
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