3/4 cup salted butter, melted
1/2 cup + 1 tbsp brown sugar, packed
3/4 cup granulated sugar
3 large eggs, at room temperature
3/4 cup milk, at room temperature
1/4 cup + 2 tbsp sour cream, at room temperature
2 tsp vanilla extract
2 and 3/4 cups all-purpose flour
¼ tsp ginger1 ¼ tsp cinnamon
½ tsp ground nutmeg
1 tsp cardamom½ tsp ground cloves
¼ tsp allspice1 tbsp baking powder
1/4 tsp baking soda¼ tsp salt
FOR THE MAPLE GLAZE:
½ cup salted butter4 tbsp maple syrup
2 cups powdered sugar
1 tbsp vanilla extract
Pinch of salt, cinnamon, and cardamom each
2 tsp milk
PREP: Don’t forget to let the sour cream, milk, and eggs come to room temp for a bit before beginning.
Preheat your oven to 350 degrees F.
Spray a donut pan well with nonstick spray.
Melt the butter in a large mixing bowl. Whisk in the brown and granulated sugar, and then the eggs.
Add the milk, sour cream, and vanilla, and whisk until everything is well combined. There may be a few little white bumps from the sour cream, but that’s fine.
Stir in all the dry ingredients (the flour through the salt) just until the last streaks of flour disappear, and the batter is smooth.
Add the batter to a large Ziploc bag and cut off the corner. This will allow you to fill the donut pan very easily.
Squeeze batter into each of the donut cavities, filling them just about ⅔ of the way full; you don’t want to over-fill them because the batter will end up covering the hole and you won’t have a donut shape after they bake.
Bake for 9-10 minutes. The donuts should spring back a bit when gently poked, and a toothpick inserted should come out clean.
Let cool in the pan for a few minutes, then gently release them onto a cooling rack
While the donuts are baking, whisk up the glaze. Melt the butter in a shallow bowl (it will make dunking easier later on), then whisk in the remaining ingredients until a smooth glaze forms.
Dunk the cooled donuts in the glaze.