Ingredients:

• 1 and 1/2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 Tablespoons unsalted butter, melted and slightly cooled (divided 3T and 5T)
• 1 large egg (room temp)
• 1/4 cup sour cream (room temp)
• 1/4 cup milk (room temp)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (177°C). Use a non-stick spray to coat the donut pan or donut hole pan. In a small bowl whisk the granulated sugar, cinnamon, ginger, cardamom, and allspice together. Set aside.

2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a separate bowl, whisk 3 Tablespoons of melted butter, the egg, 1/3 cup of the sugar/spice mix (the rest is for the coating), 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.

3. Spoon the batter into the donut pan ( or using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. Or, if making donut holes, spoon the batter into the donut hole pan, filling each 3/4 of the way full.

4. Bake the donuts or donut holes for 9–10 minutes or until the edges are lightly browned. 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 (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.

5. Dip the donuts in the remaining 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. They can also be frozen for up to 2 months.