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A close up of a chocolate and cardamom baked doughnut with sweet plum glaze and sprinkles.
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Chocolate and Cardamom Baked Doughnuts with Sweet Plum Glaze

Prep Time30 minutes
Cook Time30 minutes
Servings: 20
Calories: 237kcal
Author: Teri & Jenny

Ingredients

doughnuts

  • 2 cups bread flour
  • 1 cup light brown sugar
  • cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk
  • 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.

Nutrition

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