Spice and Sugar Doughnuts

1/2 cup milk



1/3 cup plus 1/2 tablespoon sugar



1/2 tablespoon active dry yeast



2 1/2 cups all-purpose flour



1/8 teaspoon mace



1/2 teaspoon salt



1 large egg



1 tablespoon orange flower water



4 tablespoons unsalted butter, melted



Vegetable oil for frying



Sugar and Spice Topping



1 cup sugar



1 teaspoon ground cinnamon



1/8 teaspoon salt



1/4 teaspoon ground cardamon





Warm milk in a saucepan or in microwave until just warm, not hot (you will kill the yeast). Combine milk in a small bowl with the 1/2 tablespoon sugar and the yeast and let sit for 10 minutes, until the mixture has expanded and bubbled.



Combine flour, remaining sugar, mace, and salt together in the bowl of a stand mixer.



Mix the egg, orange flower water, and 3 tablespoons of water together in another small bowl.



With the mixture running on low speed, slowly add in the yeast mixture, egg mixture, and melted butter, mixing just until it starts to come together.



Switch to the dough hook and mix the dough together for another 10-15 minutes, until the dough has formed a ball around the hook and making slapping noises around the bowl.



Scrape dough together, place in an oiled bowl, cover with plastic wrap, and refrigerate overnight.



Roll the dough out to about a 3/16" thickness on a lightly floured surface or silicone baking mat. Chill for 30 minutes.



Cut the dough into rings and holes with a donut cutter, or if don't have one, just cut into 1-inch squares. Place on a baking sheet lined with lightly greased parchment paper, cover with another piece of lightly greased parchment paper, and let proof in a warm area for about 30 minutes, until the doughnuts have risen.



Meanwhile, combine all the ingredients for the sugar and spice topping in a bowl.



When you are ready to fry the doughnuts, fill a medium heavy-duty saucepan about half full with the oil and heat on medium-high heat to 375 degrees.



Carefully drop in a few doughnuts at a time, taking care not to overcrowd them - they won't be able to cook properly and you'll have more difficulty pulling them out at the right time.



Fry for about 1 to 2 minutes on each side until they are evenly browned. Remove with a slotted spoon and place on a baking sheet lined with paper towels to drain.



When they have cooled enough to touch but are not totally cool, toss them in the sugar and spice topping to coat. Serve immediately.