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Buttermilk Cardamom Doughnuts with a Blood Orange Glaze

Buttermilk Cardamom Doughnuts with a Blood Orange Glaze

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I have an insane addiction to baking doughnuts.  I blame the addiction on the recent issue of Saveur Magazine which is all about doughnuts.  Have you seen it?  As well as my friend Tracy has been killing it with her doughnut addiction.  I am thinking about doughnuts all the time, from batter flavors to glazes, sugar coating or sprinkles.  The crazy thing is, doughnuts are so easy to make.  It takes less than 30 minutes from mixing to baking, to have fluffy buttermilk cardamom doughnuts on the table.

Buttermilk Cardamon Doughnuts with a Blood Orange Glaze

I am wildly excited about how delicious this recipe came out.   I had some time to kill the other day, while I waited for the sun to settle into the perfect shooting spot, so I whipped up these doughnuts.  There are times when I have an aha moment, and this was one of them.   They were so good, that I decided to shoot them, write a recipe and share it with you.

The key to making these baked doughnuts besides the baked doughnut pan, is to sift the dry ingredients. You need to do this step as it will produce a lighter doughnut.  I tried both ways, no sifting created a heavy doughnut.  

I really wanted to use citrus to flavor this recipe, and since we are on the brink of the citrus season coming to an end I decided to take full advantage of using blood oranges.  

I flavored the doughnuts with the zest of the blood orange along with cardamom.  The two ingredients go so well together.  

I went with a simple glaze of powdered sugar and the juice from the blood orange.  The glaze was tart and tangy.  

You have to make these for breakfast this weekend or even as a snack, even if you are only one person at home.  Indulge.  Stuff your face.  Just make them and enjoy!



  • Sieve to sift flour
  • Mixing bowl
  • Doughnut pan

Recipe:  Buttermilk Cardamom Doughnuts with a Blood Orange Glaze


  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar
  • 1/2 teaspoon cardamon
  • 3/4 cup buttermilk
  • 1 egg
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • zest from one blood orange
  • 1 1/3 cups powdered sugar
  • 10 teaspoons blood orange juice

How To:

  1. Preheat oven to 325 F.
  2. Spray the doughnut pan with non-stick baking spray.
  3. Sift dry ingredients together in a medium mixing bowl.
  4. In a smaller mixing bowl whisk together buttermilk, egg, cooled melted butter, vanilla, and zest.
  5. Add to the dry ingredients.
  6. Using a fork mix until blended and smooth.
  7. Fill a pastry bag or ziplock with the batter.
  8. Pipe into the doughnut pans until 2/3 full.
  9. Bake for 14 – 15 minutes, until doughnuts spring back when lightly pressed.
  10. Let cool in the pan for 5 minutes, then carefully turn out onto a cooling rack.
  11. Let the doughnuts cool completely before glazing.
  12. Sift the powdered sugar into a small mixing bowl. This step removes lumps.
  13. Stir in the blood orange juice.
  14. Dip the cooled doughnut into the glaze, allowing excess glaze to drip back into the bowl. Repeat.
  15. Serve.
  16. Eat.

More Baked doughnuts to fill your sweet tooth

Banana Chocolate Chip Doughnuts 

Whole Grain Baked Cinnamon Sugar Doughnuts 

Baked Coconut Doughnuts&nbsp

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Tuesday 2nd of April 2013

These looks SO amazing! I love the cardamom and blood orange combo! I just got a load of blood oranges from my mom's tree so you can bet I'll be making these ASAP!


Sunday 17th of March 2013

these photos are making me so desperate for donuts right now. I love the pink icing - blood orange gives you the right hue without any nasty chemicals. Mmmmmmmmm.

Lillian - The Bakery Blog

Sunday 17th of March 2013

These look lovely! Beautiful photo too.

Kristina~Former Chef

Saturday 16th of March 2013

I have that issue of Saveur, but haven't read it yet. Now I must and I have a sneaking suspicion I will have to buy a donut pan!


Saturday 16th of March 2013

Now I'm going to have to buy another specialty pan to add to the collection. Must revisit YOUR recipies and re-read my Saveur edition. Thanks for the inspiration!