Pistachio and Cardamom Donuts

 Recently, I acquired a donut pan and I was more than happy to put it to use. I had my eye on the Persian Love Cake Donuts from Twigg Studios for some time and came up with a very similar recipe using whole wheat flour. Pistachio, cardamom, cinnamon, rosewater, and lemon blend together for a lovely taste of the Middle East.

Pistachio and Cardamom Donuts | Land of Honey
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Have you used whole white wheat flour? While the common red wheat flour can make a very dense bread, white wheat flour is much lighter and milder. It is still a whole grain, but a different type of wheat. I often use it in place of all-purpose flour with great results.

Pistachio and Cardamom Donuts

Ingredients:
1/2 cup pistachios
5 cardamom pods

4 oz/1 stick butter
1/2 cup sugar
2 eggs
2 tsp lemon zest
1-1/2 tsp rosewater
1/8 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup whole white wheat flour

Lemon glaze:
1/3 cup powdered sugar
2 tsps lemon juice
1 tsp water

Preheat the oven to 350°.
In a food processor finely grind the pistachios with the seeds of the cardamom pods. It should have a consistency similar to almond flour. Set aside 2 tablespoons for decorating.
Cream the butter and sugar until light and fluffy. Then add the eggs, lemon zest, rosewater, cinnamon, baking powder and salt. Mix in the flour until just combined, then fold in the pistachio and cardamom powder.
Pour the batter into a ziplock bag. Snip off a corner and pipe the batter into the donut pan. You want the donut molds to be about two-thirds full.
Bake at 350° for 12 minutes or until golden brown. If you gently press one of the donuts it will spring back when they are done. Carefully tip the pan over a wire rack to let the donuts cool.
When the donuts have cooled dip the top of each into the lemon glaze, and then dip into the remaining ground pistachios and enjoy!

Pistachio and Cardamom Donuts | Land of Honey
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