It may take slightly less time for the second side to cook than the first. Turn and fry on the second side until golden brown. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side.While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches.Let rise for about 30 minutes, or until almost doubled in size. Space the rounds at least 1-inch apart to allow for expansion. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Line a baking sheet with parchment or waxed paper.Cover loosely with plastic wrap and let the dough rest for 5 minutes. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Turn out the dough onto a lightly oiled work surface.Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft-free place for about I hour, or until it has slightly more than doubled in volume. Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter.It will be soft and part of it will wrap itself around the paddle. Add the flour-spice mixture and beat on medium speed for 5 minutes. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Return the bowl containing the sponge to the mixer stand.In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt set aside.Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes. Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge.Stir the yeast into the mixture and let stand for 10 minutes, or until foamy. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer.Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled. Pass the mixture through a fine-mesh sieve into a bowl. Remove the pan from the heat and whisk in the butter.Boil gently for 1 minute, stirring constantly. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Gradually whisk in the rest of the hot milk. Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly.Add the egg yolks and whisk until well blended. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Meanwhile, place the cornstarch in a medium bowl.Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean.
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