These Cardamom donuts are a deliciously fragrant donut that is fluffy, moist and topped with a thick cardamom sugar glaze. They are easy to make, they’re baked and the donut batter is all made in one bowl. It doesn’t get any easier than that.
Kitchen tools needed.
- Donut pans: I love using silicone ones, it’s so much easier to get the donuts out of the pan. A metal donut pan will work too, spray it well so the donuts can be removed easily.
- Bowl and whisk.
Ingredients needed for the baked Donuts.
- 1 Egg
- Granulated sugar
- Oil (flavourless)
- Plain flour
- Baking powder
- Bicarb soda
- Cardamom powder
How to make Cardamom Donuts?
Step one: Preheat oven to 180c and give the donut pan a spray with oil.
Step two: Add the egg and sugar into the bowl and mix well.
Step three: Add the additional wet ingredients and mix well.
Step four: Add the flour, baking powder, bicarb soda, salt and cardamom. Gently mix the batter until it just comes together but don’t over mix the batter as it can cause dry donuts.
Step five: Fill the donut pan with the batter nearly to the top and place in the oven. Bake for 15-20 minutes until a skewer or toothpick comes out clean. It’s best to place the skewer closer to the donut hole section as that tends to be the thickest part.
Ingredients needed for the Cardamom Glaze.
- Confectioners sugar (icing mixture) – if the sugar doesn’t contain added starch, it will need to be sifted well first.
- Cardamom powder
How to make Cardamom Donut Glaze?
Step one: Add the cardamom to the confectioners/icing sugar and mix.
Step two: Add in the milk a bit little at a time until a thick consistency is achieved. The glaze should look similar to a very thick pancake batter.
Step three: Place the donuts on a piece of baking paper or a cooling rack. Using a spoon evenly drizzle the glaze onto the donuts.
Tips and Tricks for making baked donuts
Use room temperature ingredients
Using room temperature ingredients will ensure everything mixes well and incorporates together.
Don’t overmix the batter
Baked donuts are a lot like muffins, the recipe works best if you don’t over mix the batter. Over mixing can cause the donuts to be dense instead of light and fluffy.
Dipped or drizzled
I prefer to drizzle these donuts with the cardamom glaze instead of dipping them because they’re so light and fluffy the dipping can cause some breakage.
These donuts can be stores at room temperature in an airtight container for 3-5 days. Do not store them in the fridge, this can dry the donuts out. The donuts can be frozen without the glaze for 1 month in an airtight container. Remove them and let them come to room temperature, 30-60 minutes. Make the glaze fresh and drizzle onto the donuts.
- Donut pan
- 1 Egg (room temperature)
- 3/4 cup Granulated sugar
- 1 tsp vanilla extract
- 1/2 cup Oil (plain flavourless)
- 1 1/4 cup Milk
- 1 1/2 cup Plain flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Bicarb soda
- pinch Salt
- 1 tsp Cardamom powder
- 1 1/2 cup Confectioners/Icing sugar (sift if needed)
- 1-3 tbsp Milk
- 1/2 tsp Cardamom powder
- Pre-heat oven to 180c/350F. Spray the donut pans on all sides to ensure easy removal.
- Place the egg and sugar in a bowl. Mix well using a whisk.
- Add the vanilla, oil and milk and mix until well combined.
- Add in the flour, baking powder, bicarb soda, salt and cardamom powder.
- Mix gently until all the ingredients just come together. Don't over mix the batter.
- The batter will be runny, use a cup or jug to pour the batter into each donut hole. Fill till the top.
- Place in the oven for 15-20 minutes until a toothpick removed comes out clean. Test this at the thickest part to ensure it's cooked all the way through.
- Set aside to cool completely.
- In a bowl combine the icing mixture and cardamom powder.
- Add in the milk a little at a time until the glaze is thick like a thick pancake batter.
- Gently remove the donuts from the pan and place them onto baking paper or a cooling rack.
- Using a spoon, drizzle the donuts with the glaze making sure the top of each donut is covered.