Roasted Berry and Mango Chutney Cardamom Donuts

These cardamom-spiced donuts, filled with Maazah’s vibrant mango chutney and Oishii’s perfectly sweet Koyo Berries are bursting with flavor and perfect for fall. The dough is a soft, pillowy brioche, infused with warm spices, then fried until golden and tossed in fragrant cardamom sugar. 

Ingredients 

2 ¼ teaspoons active dry yeast

1 cup warm whole milk (110°) 

2 Tbsp brown sugar 

3 ¾ cups flour 

1 tsp salt

1 tsp ground cardamom 

1 tsp cinnamon 

2 eggs 

2 Tbsp molasses 

1 tsp vanilla extract 

6 Tbsp soft butter

5 cups vegetable oil (for frying)

Cardamom Sugar

1.5 cups granulated sugar 

1 tsp ground cardamom 

Filling

1 tray Koyo Berries 

4 Tbsp Maazah Mango Chutney 

Steps: 

1) In a small bowl, mix warm milk, brown sugar, and yeast. Let sit for 10 minutes until foamy. 

2) In a stand mixer, combine flour, salt, cardamom, and cinnamon. Add eggs, yeast mixture, molasses, and vanilla. Mix for 3 minutes until the dough comes together. 

4) Turn the mixer to low, and add butter 1 Tbsp at a time until incorporated. Mix on medium for 10-15 minutes until the dough is smooth. 

5) Place dough in a greased bowl. Cover and let rise for an hour or until double in size. Roll into ¼-inch thick and cut doughnuts.

6) Cover doughnuts and let rest for 20 minutes while heating oil to 340° in a large pot.

7) Fry for 1-2 minutes on each side until golden and then let rest on paper towels. 

8) Mix sugar and cardamom. Toss warm doughnuts to coat.

9) To make the filling, chop berries and roast at 450° for 20 minutes until juicy. Mash with Maazah mango chutney until smooth. Transfer to a piping bag.

10) Pierce each doughnut with a knife or chopstick and fill with berry-chutney mixture.