My mother-in-law's doughnuts are the best in the world and it is of course her recipe that is used here in the house. I store them in the freezer and pick up as they will be used.
3 egg
270 g of sugar
1.5 dl cream
1.5 dl sour cream
2 tsp horn salt
1 teaspoon cardamom
25 g melted butter
About. 500 g wheat flour
Beat eggs and sugar until egg dose. Whisk the cream to cream and stir in sour cream. Mix the dry into the egg dose, alternately with sour cream/cream and butter. Let the dough rest in a cold place in mine. 4 hours, before rolling it out to a loin, which is 1 cm thick.
Stick out your mother-in-law's donuts with a protrusion and fry them golden on both sides in 1-1.5 kg of lard (Great shortening). Place them on a rack over a skillet for runoff.
A small tip is to do as my grandmother does, namely to make lard buns from the dough in the middle of all the donuts. After frying, they are rolled in a mixture of sugar, cinnamon and cardamom. The lard buns are more popular in our family than the donuts.
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