Ingredients:
Dough:
- 1 cup warm milk
- 2 teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 ½ cups all-purpose flour, plus more for dusting
- Pinch of salt
Pear Filling:
- 2 ripe but firm pears, peeled, cored, and diced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of cardamom
Instructions:
Make the dough: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy. Whisk in the egg, melted butter, cardamom, cinnamon, nutmeg, and salt. Gradually add flour, mixing with a wooden spoon until a soft dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Prepare the pear filling: While the dough rises, melt butter in a saucepan over medium heat. Add diced pears, brown sugar, lemon juice, and cinnamon. Cook, stirring occasionally, until pears are softened, about 8-10 minutes. Set aside to cool.
Shape the doughnuts: Punch down the risen dough and turn it out onto a lightly floured surface. Roll out the dough to ½ inch thickness. Use a doughnut cutter or a glass to cut out doughnuts and place them on a baking sheet lined with parchment paper. Leave space between each doughnut.
Fill and bake: Using a small spoon, fill each doughnut with pear filling. Bake in a preheated oven at 375°F (190°C) for 8-10 minutes, or until golden brown.
Make the glaze: Whisk together powdered sugar, milk, vanilla extract, and cardamom until smooth. Dip warm doughnuts into the glaze, allowing excess to drip off. Place glazed doughnuts on a wire rack to cool.