Orange blossom glazed cardamom doughnuts
SCRUMMILY SWEET AND FULL OF MIDDLE EASTERN FLAVOUR
Makes 12
150g unsalted butter, softened 100g caster sugar 1 egg 90ml milk 190g white spelt flour (or plain flour) 2 tsp baking powder ½tsp bicarbonate of soda 1 heaped tsp ground cardamom Rapeseed oil
for the glaze
200g icing sugar 35g water 1 tsp orange blossom water Small handful of shelled pistachios, crushed
1 Preheat oven to 170C/Fan 150C/ Gas 3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and milk and mix – the batter will look a bit curdled but that’s fine.
2 Add the flour, baking powder, bicarbonate of soda and ground cardamom, and mix together until a smooth batter is achieved.
3 Lightly oil two 6-hole doughnut tins (or one, and bake in two batches). Transfer the dough to a piping bag and firmly but carefully pipe the dough into the doughnut holes. You’re looking to fill each hole around three-quarters full.
4 Bake for around 10 mins – until lightly golden. Allow to cool in the tin(s) for a few mins before turning out onto cooling racks.
5 Once the doughnuts are fully cooled, they are ready to glaze. Measure the sugar in a small bowl and add the water, a little at a time, stirring as you go. Add the orange blossom water and stir until you have a smooth glaze.
6 Using a teaspoon, drizzle the glaze over each doughnut and sprinkle with crushed pistachios 30 seconds after glazing.