Cardamom Spice Doughnuts

| |
Related articles: Life > Food

The exotic sweet flavour and fragrant aroma of ground cardamom makes a perfect addition to both sweet and savoury dishes. In these cake doughnuts, cardamom combines beautifully with cinnamon and nutmeg for a subtle, delicate flavour. These doughnuts are most delicious eaten the same day they are made. 

Makes 1 dozen

Ingredients:

625 ml (2 1/2 cups) all-purpose flour
175 ml (3/4 cups) granulated sugar
10 ml (2 tsp) baking powder
2 ml (1/2 tsp) salt
1 ml (1/4 tsp) each of cardamom, nutmeg and cinnamon  
2 eggs, beaten
125 ml (1/2 cup) milk
40 ml (2 1/2 tbsp) vegetable oil
15 ml (1 tbsp) orange juice
10 ml (2 tsp) grated orange zest
5 ml (1 tsp) vanilla
 

For frying, use canola, safflower or vegetable oil. Safflower oil is preferable as it has a neutral clean taste and makes doughnuts light and crisp.

In a large bowl combine all dry ingredients. In a second bowl mix eggs, milk, safflower oil, orange juice, orange zest and vanilla. Stir into dry ingredients to form a soft dough. Cover and refrigerate for at least an hour.

Roll to 1-cm (1/2-inch) thickness on a lightly floured surface. Cut with a 6-cm (2 1/2-inch) doughnut cutter.

Pour oil to a depth of 2.5-cm (1-inch) in a heavy, medium-sized saucepan. Heat oil to 190º C (375º F). Fry doughnuts a couple at a time, turning once until golden brown and puffed. Using a slotted spoon, transfer doughnuts to baking sheet lined with paper towels to drain. 

Topping:

125 ml (1/2 cup) granulated sugar
2 ml (1/2 tsp) cinnamon

Mix together sugar and cinnamon and roll warm doughnuts in mixture, or cool and dust with powdered sugar or dip in a maple icing glaze (recipe below).
 

Maple Icing Glaze:

375 ml (1 ½ cups) icing sugar
25 ml (2 tbsp) maple syrup
2 ml (1/2 tsp) maple extract
15 ml (3 tsp) water (approx)

Stir together all ingredients, adding more water if needed. Dip each doughnut into glaze and dry on a rack.