Surprise your friends and family with our easy and delicious May-Day doughnuts! The recipe is easy but takes a little time and effort. The wait is worth though when you taste the first bite of your fresh baked, yummy doughnuts. 
You need the following ingredients:
50 g yeast
5 dl milk
1 egg
1 dl sugar
1 tsp salt
1 tbsp cardamom
~13 - 15 dl flour
75 g melted butter
For frying 1 l rapeseed oil or coconut oil
On top fine sugar
Mix the yeast with lukewarm milk (37 to 41 degrees Celsius). Add the eggs, sugar, spices and some of the flour. Mix the batter well. Slowly keep adding and mixing in the rest of the flour until the dough comes off the edges of the mixing bowl. Finally add the melted and cooled down butter. Notice, this dough can be left a little looser than normal bun dough.
Let the dough rest under a cloth in a draft-free spot until the dough rises and doubles in size. Roll out small buns and move onto baking paper. Place a kitchen towel on top and let rise.
Heat up the oil in a heavy-based pot until 180 degrees Celsius. Test the heat of the oil with a piece of bread or a small lump of dough, or you can use a digital thermometer. The oil is hot enough when the bread or dough cooks golden brown in about one minute. Be careful not to overheat the oil. Remember to have a lid for the pot ready in case the oil heats up too much. Do not splash water into the pot!
Fry a couple of doughnuts at a time and turn them over halfway through frying. Lift the cooked doughnuts onto kitchen towels to drip and while still warm, roll them in the sugar for coating.
Tip! You can make the risen buns into doughnuts. Make a hole with your finger in the center of each bun and stretch the hole a bit larger by turning it in your fingers. Doughnuts fry a bit faster than the buns.
Proper recycling of the grease keeps the drains from clogging and the water purification plants happy. After frying the doughnuts, the cooled down oil should be recycled in its own compost or put into mixed waste inside a jar.
Have a delicious first of May!