Warm Cardamom Doughnuts

2½ cups all purpose flour

1 tablespoon baking powder

1 teaspoon ground cardamom

½ teaspoon kosher salt

1 cup light brown sugar

1 cup buttermilk, room temperature

4 tablespoons butter, melted

2 eggs, room temperature

Oil or lard for frying

1 cup sugar

1 teaspoon cinnamon

Place dry ingredients, including brown sugar, in the bowl of an electric mixer. Using the paddle attachment, mix ingredients on low speed until combined.

In a separate bowl, whisk together the buttermilk, butter and eggs.

With the mixer on medium speed, add the wet ingredients. Continue mixing until batter is smooth making sure you scrape any flour from the bottom of the bowl. Transfer batter to a plastic container; cover and chill for at least 6 hours.

Fill a heavy sauce pot or Dutch oven halfway with canola or peanut oil, or melt lard if you prefer. Heat fat to 375 degrees.

Using a ½-ounce scoop, drop batter into hot fat. Be sure not to crowd the doughnuts as they more than double in size when fried. After 3 minutes, turn doughnuts over with the edge of a slotted spoon. Continue frying until doughnuts are a deep golden brown.

Transfer doughnuts with the slotted spoon to paper towels to drain.

In a shallow bowl, combine sugar and cinnamon. Roll doughnuts mixture. Serve immediately.

Makes about 24 doughnuts.

Chef Kate Milashus, Room 21, Chicago