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
More donut recipes you will love:
Chocolate and Cardamom Baked Doughnuts with Sweet Plum Glaze
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.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Yum!
these doughnuts look so good! beautiful photos too!
quote “baking + yoga = balance” is perfect :D I totally agree. I love the glaze on your donuts.
Loving these! Especially the cardamom + chocolate combo. Yum!
That looks delicious, and I don’t even like chocolate.
These are so pretty! I love the pinky plum glaze against the chocolate donuts! Plus, they looks crazy delicious :)
These are SO pretty and look fantastic!
http://youtube.com/addalittlefood
I might be missing it, but where does the cardamom get incorporated? In the doughnuts or in the glaze?
In the doughnut! You add it to the dry ingredients. Thanks for catching that!