Ingredients
1½cupsgranulated sugar,(300g)
2tspsground cinnamon
1tspground ginger
1tspground cardamom
½tspground allspice
1cupall-purpose flour,(125g), spoon & leveled
1tspbaking powder
¼tspBaking Soda
½tspsalt
½cupunsalted butter,(8 tbsp; 115g), melted and slightly cooled, divided
1largeegg
¼cupsour cream,(60g)
¼cupmilk,(60ml)
1tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F. Spray donut pan or mini muffin pan with non-stick spray. Set aside.
Whisk the granulated sugar, cinnamon, ginger, cardamom, and allspice together. Set aside.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Whisk 3 tablespoons of melted butter, egg, ⅓ cup of the sugar/spice mix, sour cream, milk, and vanilla together until completely combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
Spoon the batter into the donut cavities.
Bake the donuts or donut holes for 9 to 10 minutes or until the edges are lightly browned and when poked lightly with a finger, they spring back.
Once done, transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
Bake the remaining donut batter and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
Re-melt the remaining butter if it has solidified by now.
Dip the donuts in the melted butter, then dunk into the remaining sugar/spice mixture, making sure to coat all sides.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
