Baked Cardamom Cinnamon Sugar Donuts

This easy recipe takes classic cinnamon sugar donuts to the next level. The cinnamon is paired with cardamom to make these baked donuts extra flavorful. They are light as air, have a delicate and crunchy sugar shell and make the perfect Holiday breakfast or fall afternoon treat.

Jump to:

• What you need:
• How to make the donuts:
• How to serve the donuts:
• What if I only have one donut pan?
• More cardamom desserts you’ll love:
• Recipe Card

What you need:

Kitchen tools:

This recipe is very easy and quick to make and everything is whisked together by hand; no mixer required! You will need:

• 1 liquid measuring cup
• 1 pastry brush
• 1 whisk
• 4 mixing bowls
• two 6-cavity donut pans (if you only have one pan, see the recipe tip below)
• measuring spoons
• measuring cups

If you have a large (i.e. 16-inch) piping bag with a large round tip, that will make your life a little easier but it’s not required, you can also fill the batter into the pans with two spoons.

Ingredients:

For the donut batter:

• 1 cup all-purpose flour
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 whole egg
• 1/3 cup granulated sugar
• 1/2 cup whole milk
• 3 tablespoons unsalted butter, melted
• 2 tablespoons vegetable shortening, melted (to brush the pans)

For the cinnamon sugar topping:

• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

How to make the donuts:

Step 1. Heat the oven to 350 degrees F., then generously brush 9 of the donut pan cavities with the melted vegetable shortening. (This recipe makes 8 to 9 donuts).

Step 2. Whisk together the flour, cardamom, baking powder and salt. Set aside.

Step 3. In a separate bowl, whisk together the egg and the sugar.

Step 4. Whisk the milk and the melted butter into the egg mix. (Don’t worry if the melted butter solidifies when you whisk it in, that won’t cause any problems.)

Step 5. Whisk the wet ingredients into the dry ingredients.

Step 6. Using either two spoons or a piping bag, divide the batter into 8 or 9 cavities of the donut pans, filling each cavity 1/2 to 3/4 full. Bake the donuts for 12 to 15 minutes, until an inserted toothpick comes out clean.

Step 7. Let the donuts cool completely in the pans. While the donuts are cooling, prepare the topping. Start by whisking together the sugar and the cinnamon.

Step 8. Carefully unmold the donuts, then brush them on one side with the melted butter.

Step 9. Dip the brushed side into the cinnamon sugar to coat.

How to serve the donuts:

Serve the donuts fresh.

What if I only have one donut pan?

If you only have one donut pan and don’t want to get a second one, you can cut this recipe in half but you’ll see there is one egg in there. Now, here is what I do when I need to use half an egg: I crack one egg into a small bowl and whisk it lightly with a fork. Then I’ll use one half of that whisked egg for my batter (I usually eyeball it but you can measure it with a spoon measure) and the other half I just quickly fry in a little bit of butter and eat as a snack. I have done this countless times and it works flawlessly!

More cardamom desserts you’ll love:

• Cardamom Meringue Cookies
• Raspberry Apple Crisp
• Lemon Cardamom Cake
• Mini Lemon Bundt Cakes with Cardamom

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

Recipe Card