This recipe was clipped from a magazine in 1956 (judging from information on back of clipping). Recipe is typed below along with a scanned copy.

KLEINER
(Danish doughnuts)

For this traditional favorite of ours, I sift together:

4 cups sifted all-purpose flour
1/3 cup granulated sugar

With electric mixer (or with spoon) at medium speed, or “cream,” I thoroughly cream:

1/2 cup butter or margarine

I gradually add flour mixture and continue beating until blended; then I add:

3 eggs, slightly beaten
1 teasp. crushed cardamom seeds
1 tablesp. cognac
1/4 cup heavy cream

and beat until thoroughly blended.

On lightly floured board, I divide dough into thirds, roll it 1/16″ thick, then cut it diagonally into 1″ strips. I cut these strips into 3″ lengths, then cut a 1″ slit in center of each strip, and pull one end through the slit. Now, in saucepan, I heat:

2″ melted fat or salad oil

to 360° F. on deep-fat frying thermometer, or until square of day-old bread browns in 60 sec. Into fat, I drop doughnuts–only as many as will float easily at one time. I fry them 2 to 3 min., or until golden and done on both sides. I drain them on paper towels. When they’re cool, I lightly sift over them:

Confectioners’ sugar

Then I store doughnuts in tightly covered container. Makes about 6 doz.