Doughnuts with Lingonberry Preserves

Doughnuts: In a coffee mug dissolve sugar & ginger in warm water. Stir in yeast & let stand for 10-15 minutes. Scald milk in saucepan & pour into large mixing bowl. Add sugar, salt & shortening. Stir in egg & about 1 cup flour. By this time the yeast in mug should have a good foamy head. Stir it into the the flour egg mixture. Add another cup of flour & beat well by hand until smooth. Gradually beat in the rest of the flour. Turn out onto floured board & knead by hand for 10 minutes. The dough should be very smooth, satiny & light. Place the dough in a clean buttered bowl, brush top with a little butter & cover with warm damp cloth. Place in warm place & let stand about 1 hour until it has doubled in size. Punch down dough & roll it onto a floured board to 1/2" thickness. With knife or pastry cutter. Cut dough into 2" squares or 2*3" rectangles. Cover & let sit until doubled in size, about 45 minutes. Heat clean vegetable oil in deep fryer or large skillet to 375. Using wide spatula slide doughnuts into oil & fry until golden, turning once. Lift out & drain doughnuts on paper towels. When they are cool enough to handle, take each one in turn, & using large kitchen syringe inject each doughnut with about 1 oz. custard. Dip doughnuts into sugar glaze & let cool on wire rack. These must be eaten fresh. Doughnuts: Submitted