As I inch closer to summer time, I inch just as closely to the slow season at work. Slowing down feels good — there’s no disputing that. But while I eventually come to appreciate the slow mornings and the sometimes slower afternoons, I tend to get a little restless as this new speed first gets underway.
I am a medical editor. Have I ever even mentioned that? My job is flexible enough (and my boss awesome enough) that in June I’ll be taking it on the road with me to Mississippi, where I will continue to be a medical editor from the privacy of my own home office.
In June, the slow speed of my summer work load will be balanced by the excitement of setting up that home office and of doing other home-at-last things — like planting a garden, shopping for a new car, and planning a long-anticipated crawfish boil to be held on our very own back porch. Until then, I’ll trudge on. And I’ll bake donuts.
These donuts confirm what I have long-suspected — that a good donut and a hot cup of tea can fix most things. When I get in the kitchen and start measuring and stirring and piping and baking, all restlessness dissipates into a sea of sweet, sugary glaze. Having a rough day? SOS DONUT — it works every time.
More donut recipes on Leaf Parade:
- Double Chocolate Paleo Donuts with Caraway and Sea Salt ♥
- Paleo Banana Bread Donuts with Maple-Cinnamon Walnut Butter ♥
- Paleo Gingerbread Donuts ♥
- Paleo Pumpkin Spice Donuts, Frosted Two Ways ♥
- Paleo Sweet Potato Casserole Donuts ♥
Glazed Donuts with Lime and Cardamom.
Makes about 10-12 donuts.
For the donuts:
- 1-2/3 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 6 tablespoons melted butter, cooled
- 3 eggs
- 1/2 cup Greek yogurt (I used 2% Fage)
- Zest of 2 limes
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- Juice of 2 limes
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
First, bake the donuts. Preheat the oven to 350 degrees Farhenheit and butter two baking donut pans. In a bowl, whisk together flour, sugar, baking powder, 1 teaspoon ground cardamom, and 1/2 teaspoon salt. In a separate bowl, whisk together the butter, eggs, yogurt, lime zest, and vanilla. Slowly add the dry ingredients to the wet ingredients and stir until smooth.
Fill each donut mold about 3/4 of the way with batter. I sometimes do this by piping the batter through a large Ziplock bag with the tip cup off, but you can also spoon it in carefully. Bake the donuts for about 20-25 minutes, or until set and golden-brown.
While the donuts are baking, make the glaze. Whisk together the powdered sugar, lime juice, 1/2 teaspoon vanilla, and 1/4 teaspoon ground cardamom. When the donuts have finished baking and have cooled slightly, take them out of their molds and set on top of a cooling rack. While they are still warm, drizzle or brush with the glaze.