Using an immersion blender or standing blender, blend your jam until smooth. Add the jam to a piping bag and set aside.
Add yeast, 1 tablespoon sugar and water to a large bowl. Add milk and set aside for 5 minutes or until bubbles begin to form.
Add the whole egg, additional egg yolk, salt, flour, cardamom, the remaining sugar, and the butter to the bowl. Mix together until all ingredients are well incorporated, then roll the dough out onto a floured countertop. Knead the dough for 4-5 minutes, or until it is slightly sticky but smooth.
Use ¼ teaspoon oil to coat a large bowl and transfer the dough to the bowl. Cover the bowl with a damp tea towel or plastic film and allow it to rest in a warm place for an hour, or until it doubles in size.
Once the dough has risen, punch it down, then on a slightly floured surface, use a rolling pin to roll the dough out to 1 ¼ cm (1/2 in) thickness. Using a round cookie cutter, cut the dough into rounds and allow them to rise again for an additional 30 minutes.
During the last 10 minutes of rise time, get your oil warm in a large pot. You’ll need enough oil to cover 5 cm (2 in.). The temperature of the oil should be 182-190C (360-375F). Drop the doughnuts into the warm oil, a few at a time. Cook about 3 minutes on each side, or until they turn a deep golden brown. Drain the donuts on paper towels.
Once all of your donuts have cooked, it is time to fill them with the blended lingonberry jam. Start a hole in each donut with a chopstick, then using the piping bag, fill each donut with jam. Finally, top with a sprinkling of powdered sugar and enjoy warm.
This recipe was adapted from http://tabletmag.com/recipes-2/152275/sufganiyot-israeli-jelly-doughnuts
Recipe by Thanks For The Food at https://thanksforthefood.com/norwegian-sufganiyot/