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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.
This post was originally published on Dec. 27, 2015.
What you need to make this recipe:
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 donut topping:
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How to make baked cardamom cinnamon sugar donuts step by step:
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.
Step 10. Serve the donuts fresh.
RECIPE TIP: 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 desserts with cardamom:
- Cardamom Meringue Cookies
- Raspberry Apple Crisp
- Lemon Cardamom Cake
- Mini Lemon Bundt Cakes with Cardamom
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Baked Cardamom Cinnamon Sugar Donuts
Ingredients:
For the donuts:
- 1 cup all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 3 tablespoons unsalted butter, melted
- 2 tablespoons vegetable shortening (for the pans)
For the topping:
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Instructions:
For the donuts:
- Heat the oven to 350 degrees F.
- Grease 9 cavities of two 6-cavity donut pans with melted vegetable shortening and set aside.
- Whisk flour, cardamom, baking powder and salt together in a bowl. Set aside.
- Whisk egg and sugar together in a bowl until well combined.
- Whisk milk and melted butter into the egg mix.*
- Whisk the wet ingredients into the dry ingredients.
- Using a piping bag or two spoons, divide the batter into 8 or 9 of the cavities of the donut pans, filling each cavity 1/2 to 3/4 full.
- Bake the donuts for 12 – 15 minutes, until an inserted toothpick comes out clean.
- Let the donuts cool completely, then unmold them.
For the topping:
- Mix sugar and cinnamon together in a shallow bowl.
- Brush the donuts with the melted butter, then dip the donuts in sugar/cinnamon mix.
- Serve the donuts fresh.
Notes:
Nutrition
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Nicole, this looks really good! I think I need to make these for myself and the kids. Love this idea!
Thank you, Alyssa! I just made these again the other day and they are quite good, gone in no time. :)
Wow. Melted butter with cinnamon sugar. That takes me back to my mom’s cinnamon toast recipe. These look absolutely amazing. Thanks for the recipe!
Thank YOU for your nice comment, Jason! :)
I really need a doughnut pan – you’ve inspired me. I have made baked doughnuts, but not ring shaped.
I love the way you’ve shot these.
You’ll love a donut pan, they are so easy to use, so easy to clean and beautiful donuts topple out every time.
OK, now you have officially made me re-think getting a donut pan to make these. BEAUTIFUL and so mighty tasty. I mean that melted butter cinnamon sugar bit is killer. :)
Haha, I agree, butter, sugar, cinnamon… nothing can go wrong there, nothing! :)
I don’t think anyone could ever tire of your sweets Nicole! Beautifully captured, they look as light as pillows! I need to get myself a donut pan and soon!! x
These look amazing!! I love desserts with cardamom :)
Thank you, Sabrina! Cardamom is my favorite spice at the moment. :)
Oh I love cardamom so much! What a seriously lovely photograph. I love reading all about the actual photography that went into this. Nerding out :D
Haha, thank you so much, Lu! Glad you like it. :)
A stack of delicious snow covered donuts are beautiful These donuts would not have lasted through a photo shoot at my house…with my food stalking teenage boys… Wishing you a very safe and happy New Year.
Ah, they didn’t last long here either, even without teenage boys. :) A wonderfully happy New Year to you as well, Bobbi!
I’m with everyone else–I’m never tired of donuts. I haven’t gotten a donut pan yet (I usually make yeast) but it’s been on my list for a while! And as usual, great pictures, perfect lighting and sugar sifting perfection there Nicole. ;) Happy New Year to you!
Thank you so much, Rachel! Donut pans are great, it’s so much fun to turn them over and watch the donuts toppling out (I should try to photograph that actually). Happy New Year to you too!:)
I never tire of sweets or cardamom! And cinnamon sugar on top of it all. I would be in heaven if I could just get to hold one! :)
Thank you, Rakhee! I’d bring you one if you weren’t so far away. :)
What a beautiful shot! Well done!
Thank you so much, Oana! :)
Merry Christmas to you Nicole! I love your photography and tutorials. Here’s to another wonderful year.
Right back at ‘ya, Sarah! Cheers! :)
The minute I saw the photo I thought “a dusting of snow”. I guess I was on the right track. The recipe sounds delicious!! I like the idea of not frying the doughnuts and they look as light as a feather. I am so glad you tell us how you took the shot and what you’re thinking. You know, you have the heart of a teacher — and aren’t I happy. Thank you so much for sharing!! Have a Happy New Year!
I’m so glad you enjoy my babbling, Marisa! :) (It’s funny, I actually was a teacher for a few years, I always enjoyed the part of explaining stuff to students but the rest (admin and especially grading) was the worst…).
What do they say great minds think alike! These sound amazing Nicole as usual. Hope you had a wonderful Christmas. And who could tire of sweets?
Haha, just clicked over to see your delicious donut concoction! It’s so fun to make donuts, isn’t it? Hope you had a great Christmas as well and a Happy New Year to you, Rosemary! :)
Never tired of sweets, especially not these donuts (which I can’t wait to make)! They look so light and fluffy. :)
I actually never tire of sweets either and I’m glad I’m not the only one. These donuts are super light indeed, I loved that about them. As always, thanks so much for coming by, Roxana! :)