Back to postsCardamom Sugar Doughnuts (Baked, Not Fried, Still Incredible)

Cardamom Sugar Doughnuts (Baked, Not Fried, Still Incredible)

Can we talk about cardamom? Because cardamom in baked goods is an absolute GAME-CHANGER and I feel like not enough people know this.



It's warm, floral, a little citrusy, a little herbal — like cinnamon's more sophisticated cousin. It's massive in Scandinavian baking (cardamom buns are EVERYTHING in Sweden) and I've been incorporating it into more and more of my recipes because it makes everything taste more interesting.



These doughnuts are baked, not fried. I know, I know — fried doughnuts are objectively superior in terms of texture. But here's the thing: I don't want to heat a pot of oil on a Tuesday morning. I want to pour batter into a pan, bake it for 12 minutes, and roll warm doughnuts in cardamom sugar while drinking my coffee. That's the life I want to live.



Ingredients — Doughnuts




  • 1 cup (125g) all-purpose flour

  • ½ cup (100g) sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cardamom

  • ¼ teaspoon nutmeg

  • ½ teaspoon salt

  • 1 large egg

  • ½ cup (120ml) buttermilk

  • 3 tablespoons melted butter

  • 1 teaspoon vanilla extract



Ingredients — Cardamom Sugar




  • ½ cup (100g) sugar

  • 1½ teaspoons ground cardamom

  • ¼ teaspoon cinnamon

  • 3 tablespoons melted butter (for rolling)



The Method



You need a doughnut pan for this. (They're like $10 and you'll use it more than you think.)



Whisk all the dry ingredients together. In another bowl, whisk egg, buttermilk, melted butter, and vanilla. Combine wet and dry, stirring until just mixed. Pipe or spoon the batter into a greased doughnut pan, filling each cavity about ¾ full.



Bake at 350°F (175°C) for 10-12 minutes. They should spring back when lightly pressed.



The sugar moment: While the doughnuts are still warm, brush each one with melted butter, then roll in the cardamom sugar mixture. The butter makes the sugar stick and creates this beautiful coating. Do this while they're warm — cold doughnuts don't absorb the butter as well.



Cardamom Tips



Ground cardamom from the spice aisle is fine, but if you REALLY want to level up, buy green cardamom pods and grind them yourself in a spice grinder. The flavor difference is enormous — fresh-ground cardamom is floral and complex in a way that pre-ground just can't match. It's like the difference between fresh and jarred garlic.



What Went Wrong?




  • Dense: Overmixed, or baking powder is expired.

  • No cardamom flavor: Old cardamom. If your cardamom doesn't smell POWERFULLY fragrant when you open the jar, it's too old. Replace it.

  • Stuck to the pan: Grease it better. I use cooking spray AND a brush of butter.

  • Dry: Overbaked by even 2 minutes. These are small, they bake fast. Set a timer.



I made these for a brunch last month and they were gone in 8 minutes. Eight. I counted. I'd made 12 and didn't even get a second one myself. Next time I'm making a double batch and hiding four in the kitchen before anyone arrives.