I never really understood the appeal of doughnuts. I even tried those gourmet ones, but they left me cold because they were all so sweet. Then I tried making my own doughnuts, and I fell in love with them.
Cardamom is, by far, my favourite sweet spice; traditionally used to ease digestion, it is also emerging as a potential anti-inflammatory. Like I needed an excuse! Instead of a traditional glaze, I created a rosewater syrup that acts as delicious glue for a sprinkling of crushed pistachio.