Yeasted cardamom and cinnamon doughnut recipe
These yeasted cardamom and cinnamon doughnuts are crispy on the outside and both airy and chewy on the inside. The heavenly aroma of cinnamon and cardamom made them irresistible and this batch didn't last five minutes in our household.
- 1 1/14 cup milk ((microwave for 30 seconds or until lukewarm))
- 2 1/2 tsp dry yeast
- 3 tbsp sugar ((raw or white))
- 2 eggs
- 100 grams butter ((melted))
- 4 1/4 cup all purpose flour ((plus extra for shaping doughnuts))
- 1/2 tsp ground cardamom
- 1/2 tsp salt
Add lukewarm milk, raw sugar and yeast to a mixing bowl and stir to combine. Allow to rest for ten minutes to activate the yeast. The mixture should become foamy.
Whisk in the eggs and melted butter.
Add flour, salt and ground cardamom to the yeast mixture and combine to form a sticky dough. You can do this quickly by hand with a wooden spoon.
Drizzle over one teaspoon of oil and cover with a damp cloth. Allow the dough to rise in a warm place for one to two hours or until it has doubled in size.
Sugar and spice coating
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground cardamom (optional) (Cardamom is quite strong so only add more if you love its perfumey aroma.)
Method:
In another large bowl, combine all of the ingredients for the sugar and spice coating. Set aside.
Shape and fry your doughnuts
Punch down the dough and turn it out onto a lightly floured surface. Lightly dust the top of the dough with flour and flatten the dough evenly to 1.5 - 2cm (3/4 inch) thick with your hands.
Use a 8cm / 3 inch cookie cutter to cut out circles of dough. Allow dough to rest on a tray while you heat your vegetable oil to 180C (350F) - 200C (390F). The oil needs to be at least 7cm (2 1/2 inches) deep.
Test the heat of your oil by putting the tip of a wooden chopstick in the oil. Lots of small bubbles will form around the chopstick when the oil is hot enough. The oil should not be smoking. If it is, reduce the heat.
Take a dough ball and stick your finger through the centre of the circle to make a hole. Carefully and evenly stretch the hole to approximately 6cm (2 1/2 inches) in diameter. The dough will puff and the hole will fill in once fried.
Carefully lay your doughnut ring in the hot oil. Repeat with another ball of dough. Do not overcrowd the pan. The oil should bubble up around the doughnut. Fry for 1 - 2 minutes then gently lift the doughnuts up on one side to check for golden colour. Gently flip to cook the other side when the doughnut is puffed and browned to your liking. Cook for a further minute or two.
Transfer your cooked doughnut directly to the bowl of sugar and spice coating. Turn the doughnut gently to evenly coat it.
Serve immediately as is or as my daughter's did, with a drizzle of melted Nutella.
If you'd prefer to make filled doughnut balls, simply skip the step where you make the hole and cook your doughnuts a little longer. Fill with thick custard, caramel (such as dulce de leche), jam or nutella.
