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Cardamom Spiced Rhubarb Cream Donuts

Cardamom Spiced Rhubarb Cream Donuts

Delight in Cardamom Spiced Rhubarb Cream Donuts, a perfect blend of spices and fresh rhubarb.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 donuts
Course: DESSERT RECIPES
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Dough
  • 1 cup whole milk helps activate the yeast for a fluffy texture
  • 2 teaspoons instant yeast allows for a quicker rise
  • 1/2 cup granulated sugar sweetens the dough
  • 3 cups bread flour provides chewiness
  • 1/4 cup unsalted butter adds richness
  • 1 large egg binds the ingredients
  • 1 teaspoon ground cardamom infuses warmth and fragrance
  • 1/2 teaspoon kosher salt enhances flavor
For the Rhubarb Compote
  • 2 cups forced rhubarb offers tart contrast
  • 3/4 cup granulated sugar sweetens the compote
  • 1 tablespoon orange zest adds citrus notes
  • 1/4 cup orange juice brightens the dish
  • 1/4 teaspoon kosher salt rounds out flavors
  • 1 teaspoon vanilla bean paste or extract brings warmth and complexity
For the Cream Filling
  • 1 cup heavy cream whipped until fluffy
  • 1/2 cup mascarpone lends creaminess
  • 1/4 cup granulated sugar sweetens the cream
  • 1 teaspoon vanilla bean paste or extract enriches the cream
For Frying and Finishing
  • 4 cups neutral oil for frying
  • 1/2 cup granulated sugar for tossing

Equipment

  • Mixing bowl
  • Deep fryer
  • Saucepan
  • Whisk
  • Rolling pin
  • Donut cutter
  • paper towels

Method
 

How to Make Cardamom Spiced Rhubarb Cream Donuts
  1. Combine whole milk and instant yeast in a bowl, allowing it to sit until frothy, about 5-10 minutes.
  2. Mix in the granulated sugar, bread flour, unsalted butter, large egg, ground cardamom, and kosher salt to the yeast mixture.
  3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  4. Prepare the rhubarb compote by cooking forced rhubarb with granulated sugar, orange zest, orange juice, kosher salt, and vanilla in a saucepan over medium heat.
  5. Whip the heavy cream in a mixing bowl until soft peaks form, then fold in mascarpone, granulated sugar, and vanilla until fully combined.
  6. Roll out the dough on a floured surface to about 1/2-inch thickness, then cut into donut shapes. Let them rise again for 30 minutes.
  7. Heat neutral oil to 350°F (175°C). Carefully fry the donuts until golden brown on both sides, about 2-3 minutes per side.
  8. Toss the hot donuts in granulated sugar for a sweet dusting, then fill each with rhubarb compote and cream filling.

Nutrition

Serving: 1donutCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow donuts to cool slightly before tossing in sugar for better adherence.

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