300 ml milk
1/2 tsp ground cardamom
25 g fresh yeast
1/2 tsp salt
90 g sugar
50 g butter
480 g all-purpose flour
Granulated sugar for coating. You can also add some cinnamon to the sugar if you like!
Bring some ml vegetable oil, for example rapeseed oil, to fry the donuts in.
The donuts are good just as they are!
PREPARE THE DOUGH AT HOME:
Melt the butter in a saucepan, add milk, sugar, cardamom and salt. Heat until the liquid is 37 degrees.
Crumble the yeast into a bowl. Pour in the liquid and stir to dissolve the yeast.
Add the egg and half of the flour. Stir well. Add the rest of the flour and knead well. If necessary, add a little more flour if the dough is too sticky.
Let the dough rise for about 30 minutes.
Roll balls, flatten them a bit and press a hole with your finger. You may need flour on your hands.
We think it's easiest to roll the donuts at home and take them out in a jar. But of course you can just bring the lump of dough in a jar and roll the donuts outdoors.
BY THE CAMP FIRE:
Burn for a while at the campfire so that embers form. Strong flames must be avoided so that the fire does not come into contact with the oil. Then the oil can ignite!
Make sure you have a stable grill grate on which you place the frying pan.
Pour vegetable oil, e.g. rapeseed oil, in, for example, Stabilotherm Jägarstekpanna- pan S2. Fill It just about 1 cm high.
Heat the oil until it is sufficiently hot - which you can see by placing a piece of dough in the oil after a short while. If it starts to bubble/sizzle around the piece of dough, the oil is hot enough.
Place 3-4 donuts carefully in the oil. Let the first side cook for about 2 minutes, but keep an eye, of course it can vary depending on the temperature of the oil.
Turn and cook the other side until it is also golden. If necessary, turn once more so that they are cooked through.
Lift off the donuts and place them in a bowl of sugar. Turn around.