Ingredients:

• 1 1/2 C granulated sugar
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground ginger
• 1/2 tsp ground allspice
• 1 C all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 C unsalted butter, melted
• 1 large egg
• 1/4 C milk
• 1 tsp vanilla extract
• 1/4 cup sour cream

Instructions:

1. 1. Preheat oven to 350. Spray doughnut pan (or muffin pan) with non-stick spray.

2. 2. MAKE THE DOUGHNUTS:
   Whisk the granulated sugar, cinnamon, ginger, cardamom and allspice together in a small bowl. Set aside.
   Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
   In another bowl, whisk 3 Tablespoons melted butter, 1/3 cup of sugar mix (the rest is for the coating), sour cream, milk and vanilla together until completely combined.
   Pour wet ingredients into the dry ingredients, and mix until just combined. The batter will be thick.

3. Put the batter into a large ziplock bag. Clip off one corner, and pipe into the doughnut pan (or muffin tin). They will be pretty full.

4. Bake the donuts for about 10 minutes, or until the edges are lightly browned and they spring back when poked with a finger. For smaller sizes, reduce baking time.
   Once done, put the pan on a rack for about 5 minutes.

5. Prepare for topping your doughnuts--check the remaining butter, re-melt if necessary. Set up an assembly line--doughnut, butter, sugar mixture.
   Take the doughnuts out of the pan. Dip the doughnuts in the butter (each side), then put into sugar mixture. Only one dip in butter, but sometimes two in the sugar!
   Place finished doughnuts on rack. They are best eaten the same day!