Baked Cardamom Donuts with Cinnamon Sugar
These baked cardamom donuts are made with an easy, hand-whisked cardamom batter and are dipped in cinnamon sugar after baking.
Servings: 9 donuts
Calories (Estimated): 175kcal
Equipment:
- measuring cups and spoons
- liquid measuring cup
- two 6-well donut pans
- mixing bowls
- whisk
- large (16-inch) piping bag with large round tip OR spoons
- pastry brush
Ingredients:
For the donuts:
- 2 tablespoons vegetable shortening (to grease the donut pans)
- 1 cup all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- ⅛ teaspoon table salt
- 1 large egg
- ⅓ cup granulated sugar
- ½ cup whole milk
- 3 tablespoons unsalted butter, melted and cooled
For the topping:
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 ½ tablespoons unsalted butter, melted
Instructions:
For the donuts:
- Heat the oven to 350 degrees F.
- Grease 9 wells of the donut pans with melted vegetable shortening and set aside.2 tablespoons vegetable shortening (to grease the donut pans)
- Whisk flour, cardamom, baking powder and salt together in a bowl. Set aside.1 cup all-purpose flour, 1 teaspoon ground cardamom, 1 teaspoon baking powder, ⅛ teaspoon table salt
- Whisk egg and sugar together in a bowl until well combined.1 large egg, ⅓ cup granulated sugar
- Whisk milk and melted butter into the egg mix.*½ cup whole milk, 3 tablespoons unsalted butter, melted and cooled
- Whisk the wet ingredients into the dry ingredients.
- Using a piping bag or two spoons, divide the batter into the 9 greased wells of the donut pans. Fill each well ½ to ¾ full.
- Bake the donuts for 12 to 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 bowl.¼ cup granulated sugar, ¼ teaspoon ground cinnamon
- Brush the donuts on one side with melted butter, then dip the brushed side in the sugar/cinnamon mix.1 ½ tablespoons unsalted butter, melted
- Serve the donuts fresh.
Recipe notes:
*Note that the butter will solidify into tiny clumps when it comes in contact with the cold milk and egg. For this recipe, that is intended. (See a detailed explanation above in the body of the post.)
Storage: These donuts taste best fresh and I do not recommend storing them.
