Cardamom Spiced Donuts (Printable version)

Fluffy donuts scented with cardamom, finished with a sweet honey glaze for a delightful treat.

# What You’ll Need:

→ Donut Dough

01 - 3 cups all-purpose flour
02 - 2¼ teaspoons active dry yeast
03 - ¼ cup granulated sugar
04 - ½ teaspoon salt
05 - 1 teaspoon ground cardamom
06 - ¾ cup whole milk, lukewarm
07 - 2 large eggs, room temperature
08 - ¼ cup unsalted butter, melted

→ Frying

09 - 1 quart vegetable oil

→ Honey Glaze

10 - ½ cup honey
11 - 1 cup powdered sugar, sifted
12 - 2 tablespoons milk
13 - ¼ teaspoon ground cardamom
14 - Pinch of salt

# Directions:

01 - In a large bowl, combine flour, sugar, salt, and ground cardamom. Mix well and set aside.
02 - In a separate bowl, dissolve yeast in lukewarm milk and let sit for 5 minutes until foamy.
03 - Add eggs and melted butter to the yeast mixture and whisk until fully combined.
04 - Pour wet ingredients into dry ingredients and mix until a soft dough forms.
05 - Transfer dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.
06 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
07 - Punch down dough and roll out to ½-inch thickness. Cut out donuts using a 3-inch cutter and 1-inch cutter for the center hole.
08 - Place cut donuts on parchment-lined baking sheet, cover, and let rise for 30 minutes until slightly puffy.
09 - Heat vegetable oil in a deep pot to 350°F. Ensure oil reaches proper temperature before frying.
10 - Working in batches, fry donuts for 1 to 2 minutes per side until golden brown. Remove with slotted spoon and drain on wire rack.
11 - Whisk together honey, powdered sugar, milk, cardamom, and salt until smooth and pourable.
12 - Dip warm donuts into honey glaze, allowing excess to drip off. Place on rack to set.

# Expert Advice:

01 -
  • They're fluffy on the inside with a delicate crisp exterior, and that cardamom flavor is warm without being overpowering.
  • The honey glaze is simple enough to master but elegant enough to impress, and it actually tastes like real honey, not just sweetness.
  • You only need basic kitchen equipment, so there's no excuse not to try them this weekend.
02 -
  • Temperature is everything with frying—invest in a thermometer and use it every single time, because guessing leads to disappointment.
  • Don't skip the sifting of powdered sugar for the glaze; lumps will ruin that smooth, luxurious texture you're going for.
  • These are best eaten the day they're made, but they keep in an airtight container for up to 2 days if you can resist them that long.
03 -
  • Let your eggs and milk come to room temperature before mixing; cold ingredients shock the yeast and slow down fermentation.
  • If your kitchen is cold, place the rising dough in a slightly warm oven or wrap the bowl in a heating pad set to low—yeast thrives in warmth and moves faster with encouragement.
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