Chocolate Cardamom Baked Doughnuts with Sweet Plum Glaze
Rich chocolate doughnuts infused with aromatic cardamom and topped with a vibrant sweet plum glaze. The warm spice of cardamom complements the deep cocoa flavor, while the fruity glaze adds brightness and beautiful color. These baked treats are perfect for special occasions, weekend brunches, or when you want to impress guests with something unique. The combination of coffee in the batter and the homemade plum glaze sets this version apart from typical glazed doughnuts, creating a sophisticated flavor profile that's both comforting and elegant.
Ingredients
- 2 cups bread flour
- 1 cup light brown sugar
- ⅝ 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 dark chocolate chips, melted and cooled
- 1 red plum, seeded and chopped
- 2 tablespoons milk
- 2 ½ cups powdered sugar, sifted
- white nonpareils
Instructions
- 1
Preheat oven to 350°F
- 2
Whisk together flour, brown sugar, cocoa powder, baking soda, cardamom, and salt in a mixing bowl
- 3
Whisk together buttermilk, coffee, eggs, butter, vinegar, and vanilla in another bowl
- 4
Pour flour mixture into buttermilk mixture and stir until fully combined
- 5
Fold in melted chocolate until just combined
- 6
Grease doughnut pans and pipe batter into molds, filling 3/4 full
- 7
Bake for 18 to 20 minutes until toothpick comes out clean
- 8
Remove from molds and cool completely on rack
- 9
Simmer plum with water for 6 to 8 minutes until softened
- 10
Remove from heat, mash with fork, and cool for 15 minutes
- 11
Process plum with milk until smooth
- 12
Add powdered sugar while processor runs until glaze is smooth
- 13
Dip each doughnut in glaze until completely covered
- 14
Place on cooling rack, sprinkle with nonpareils, and let glaze set for 20 minutes
Tips
Let melted chocolate cool completely before folding into batter to prevent melting the butter and creating lumps.
Use a piping bag or zip-top bag with corner cut off for even distribution of batter in doughnut molds.
Make sure doughnuts are completely cool before glazing to prevent the glaze from sliding off.
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days
Doughnuts can be baked 1 day ahead and glazed before serving
Best served at room temperature within 24 hours of glazing
Common Mistakes
Don't overmix batter to avoid tough doughnuts
Ensure chocolate is cooled to prevent melting other ingredients
Allow plum mixture to cool completely before processing to avoid steam
Substitutions
FAQ
Can I make these without a doughnut pan?
You can use a muffin tin, but they won't have the classic doughnut shape. Fill about 1/3 full and bake for similar time.
What if I don't have fresh plums?
You can substitute with frozen plums (thawed) or even plum jam thinned with a little water, though fresh gives the best flavor.
How long will the glaze stay fresh?
The glaze is best used within 2 hours of making. If it thickens, thin with a little milk or water.