Chocolate-Cardamom Cake Donuts
- Level: Intermediate
- Yield: 9 large donuts plus 9 donut holes
- Nutritional Information per Serving (serving size: 1 of 9): Calories 644, Total Fat 31 g, Saturated Fat 8 g, Carbohydrates 92 g, Dietary Fiber 3 g, Sugar 65 g, Protein 5 g, Cholesterol 86 mg, Sodium 355 mg
- Total Time: 1 hour 25 minutes (includes freezing and drying times)
- Active Time: 45 minutes
Imagine the bold, aromatic swirl of Turkish coffee captured in every decadent bitethese Chocolate-Cardamom Cake Donuts blend rich chocolate, fragrant cardamom, instant espresso, and a hint of cinnamon into dense, crave-worthy perfection. Molly Yeh's favorites come alive with a craggy, bakery-style crust and glossy glaze, making them an irresistible treat. Whip them up as a loving nod to your coffee-brewing hero, and watch them vanish on sight!
Ingredients
Dough:
- 2/3 cup (133 grams) granulated sugar
- 4 tablespoons (1/2 stick/56 grams) unsalted butter, melted and cooled
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
- 3/4 cup (180 grams) sour cream, at room temperature
- 1 1/4 cups (150 grams) cake flour
- 1 cup (60 grams) Dutch-process cocoa powder
- 3/4 cup (98 grams) all-purpose flour, plus extra for rolling
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon instant espresso powder
- Neutral oil, for frying
Glaze:
- 3 3/4 cups (450 grams) powdered sugar
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Water (as needed)
Special Equipment:
A deep-fry thermometer
Instructions
- Prepare the dough: In a stand mixer bowl fitted with a paddle attachment, beat together granulated sugar and melted cooled butter on medium-high speed until fully combined and light, about 1 minute. Add egg yolks one by one, beating after each until mixed in. Stir in vanilla extract. Add sour cream and continue to beat, stopping occasionally to scrape the bowl's edges, until the mixture is light and fluffy (roughly 3 minutes).
- Pause the mixer. Add the cake flour, cocoa powder, and all-purpose flour into the bowl. Evenly sprinkle baking powder, salt, cardamom, and espresso powder over the flours. Whisk the dry ingredients briefly to combine. Use the paddle attachment on low speed to mix dry and wet ingredients until just incorporated.
- Generously flour your work surface. Scrape the dough out onto this surface, dust the top of the dough with flour, then roll it out into a 9-inch square about 1/2 inch thick. Using a sharp knife, cut this square into 9 smaller squares in a 3 by 3 grid. From the center of each square, cut out a small circle or square (you can use a large piping tip or a small square cookie cutter). Place both the doughnut shapes and the cut-out holes on a parchment-lined sheet pan, then freeze for 30 minutes.
- Heat about 2 inches of neutral oil in a large Dutch oven over medium heat until it reaches 350F. Set a wire cooling rack on top of a rimmed baking sheet.
- Fry the donuts: Gently add 3 donuts and their holes into the hot oil. Fry for about 2 minutes per side until they puff up and develop a textured, craggy surface (donut holes will cook a bit faster). Using a spider or slotted spoon, transfer the donuts to the wire rack to drain excess oil and cool until they can be handled safely. Repeat with the remaining batches, allowing oil temperature to return to 350F between batches.
- Prepare the glaze: In a medium bowl, whisk together powdered sugar, vanilla extract, salt, and 6 tablespoons of water until smooth. The glaze should be thick but pourable. If too thick, add water gradually, up to 1 tablespoon, until the desired consistency is reached.
- Dip each donut and hole completely into the glaze to coat, then return to the wire rack to let the glaze harden fully.
- For best results, enjoy the donuts on the day they are made. Store leftover donuts in an airtight container at room temperature for 1 to 2 days.
