In a small bowl, combine milk and honey, stirring to combine. Stir in active dry yeast and let sit for 5-10 minutes, until foamy (to ensure yeast is alive). In a stand mixer with dough hook attachment, add flour, sugar and salt. Mix to combine. 

Make a well in the center of the flour mixture and add in eggs and milk/yeast mixture. Turn mixer on medium and let mix for 5-6 minutes, until dough is smooth and pulls away from the bowl. One tablespoon at a time, add in butter mixture, with mixture still running. Let each tablespoon combine into the dough fully before adding the next. Let mix for another 5-6 minutes. Transfer dough to a greased bowl, cover with plastic wrap and refrigerate for 8-10 hours, until doubled in size.

*You can let rise at room temperature for a fast rise, but a brioche dough is MUCH easier to handle when cold

Remove dough from refrigerator and transfer to a flour work surface. Flour top of dough and using a rolling pin, roll into an even layer (about 12x12). Using a cutter, cut 8 circles and transfer to a parchment lined baking tray. Cover loosely with towel or plastic wrap and let rise for another hour.

Meanwhile, in a small bowl, stir together sugar and cardamom. Set aside.

In a large pot or dutch oven, add canola oil and heat to 325-350 degrees. Use of a candy/fry thermometer is HIGHLY recommended. Carefully place each donut into pot and cook each side for 2-3 minutes, until golden brown. Transfer to a wire rack and while still warm, coat each in cardamom sugar mixture.

Using a piping bag with star tip attachment, fill each donut with about 1/4 cup of jam. 

Enjoy!