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    Home > Blog > Seasonal > Chocolate Cardamom Doughnuts with a Sweet Plum Glaze

    Chocolate Cardamom Doughnuts with a Sweet Plum Glaze

    by Teri Lyn Fisher · Published: Aug 18, 2014 · Modified: Feb 20, 2024

    Jump to Recipe

    A close up of a chocolate and cardamom baked doughnut with sweet plum glaze and sprinkles.A close up of the flesh of halved fresh sweet plums.A close up of sweet plum glaze in a pan next to a wooden spoon.A close up of chocolate and cardamom baked doughnuts.Chocolate and cardamom baked doughnut with sweet plum glaze on a wire rack.A close up of circles of sweet plum glaze and sprinkles on a marble surface.
    Hey guys! These doughnuts have been in my oven all week long. I can’t stop making them. I love them. They’re rich and chocolatey with a pleasant hint of cardamom and finished with a sweet plum glaze. In general, I love the combination of chocolate, coffee (which is in the batter), cardamom, and sweet plum. I think the richness of the chocolate and coffee compliment the earthy/spicy flavor of cardamom and then I LOVE how the sweetness of the plum sort of balances everything out. Plus, it’s stone fruit season and plums are plentiful and ripe! So if you’re looking for a way to fill your home with the sweet scent of freshly baked goods or you’re a stress baker like myself I think you should make these doughnuts…simple and delicious! Enjoy! xx, Jenny

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    A close up of a chocolate and cardamom baked doughnut with sweet plum glaze and sprinkles.

    Chocolate and Cardamom Baked Doughnuts with Sweet Plum Glaze

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    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 30 minutes mins
    Servings: 20

      INGREDIENTS  

    doughnuts

    • 2 cups bread flour
    • 1 cup light brown sugar
    • ⅔ cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cardamom
    • ½ teaspoon salt
    • 1 ¼ cups buttermilk
    • ⅓ cup strong brewed black coffee, cooled
    • 2 eggs, lightly beaten
    • 6 tablespoons unsalted butter, cooled
    • 2 teaspoons apple cider vinegar
    • 1 teaspoon pure vanilla extract
    • ¾ cup melted dark chocolate chips, cooled

    plum glaze

    • 1 red plum, seeded and chopped
    • 2 tablespoons milk
    • 2 ½ cups sifted powdered sugar

    garnish

    • white nonpareils

      INSTRUCTIONS  

    • Preheat oven to 350˚F.
    • Place flour, sugar, cocoa powder, baking soda, cardamom, and salt into a mixing bowl and whisk together. Set aside.
    • Pour buttermilk coffee, eggs, butter, vinegar, and vanilla into another mixing bowl and whisk together.
    • Pour the flour mixture into the buttermilk mixture and stir until fully mixed. Fold in melted chocolate until just combined.
    • Lightly grease a couple baked doughnut pans and pour batter into a piping bag or gallon sized re-closeable bag and pipe batter into the doughnut molds, filling ¾ of the way up.
    • Bake the doughnuts for 18 to 20 minutes or until a toothpick comes out clean when inserted into the center of a doughnut.
    • Remove from molds and transfer doughnuts onto a cooling rack and allow doughnuts to cool completely.
    • For glaze: Place plum and 2 ½ tablespoons water into a small pot and simmer. Once plum softens, 6 to 8 minutes, remove from heat and roughly mash with the back of a fork. Allow plum to cool, about 15 minutes. Transfer to a food processor and add milk. Pulse mixture until smooth; leave motor running, while adding sugar, until glaze is fully incorporated and smooth. Pour glaze into a mixing bowl.
    • To assemble: Submerge doughnuts in the glaze, one at a time, until completely covered. Remove doughnut and gently shaking off any excess glaze and place onto a cooling rack. Finish with a sprinkle of nonperils and allow glaze to dry, about 20 minutes. Serve.
    Serving: 1donut Calories: 237kcal Carbohydrates: 42g Protein: 4g Fat: 7g Saturated Fat: 5g Cholesterol: 27mg Sodium: 177mg Potassium: 149mg Fiber: 2g Sugar: 29g Vitamin A: 165IU Vitamin C: 1mg Calcium: 58mg Iron: 1mg

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    August 18, 2014 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Pickled Mushrooms
    Next Post: Our Pork Filled Weekend in Chicago Next Post >

    Reader Interactions

    August 18, 2014 / 12 Comments

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    1. Boozy Epicure

      August 19, 2014 at 8:09 pm

      Yum!

      Reply
    2. Kelly

      August 18, 2014 at 4:17 pm

      these doughnuts look so good! beautiful photos too!

      Reply
    3. Marta @ What should I eat for breakfast today

      August 18, 2014 at 2:23 pm

      quote “baking + yoga = balance” is perfect :D I totally agree. I love the glaze on your donuts.

      Reply
    4. Katrina @ Warm Vanilla Sugar

      August 18, 2014 at 1:59 pm

      Loving these! Especially the cardamom + chocolate combo. Yum!

      Reply
    5. Yvonne

      August 18, 2014 at 12:50 pm

      That looks delicious, and I don’t even like chocolate.

      Reply
    6. Rachael | Spache the Spatula

      August 18, 2014 at 12:35 pm

      These are so pretty! I love the pinky plum glaze against the chocolate donuts! Plus, they looks crazy delicious :)

      Reply
    7. Millie l Add A Little

      August 18, 2014 at 11:40 am

      These are SO pretty and look fantastic!

      http://youtube.com/addalittlefood

      Reply
    8. Emily Vizcarra

      August 18, 2014 at 11:29 am

      I might be missing it, but where does the cardamom get incorporated? In the doughnuts or in the glaze?

      Reply
      • Jenny Park

        August 18, 2014 at 5:25 pm

        In the doughnut! You add it to the dry ingredients. Thanks for catching that!

        Reply

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