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In a large bowl, combine flour, cardamom, salt and yeast. In a medium bowl, whisk together buttermilk, 1/3 cup of the honey, butter and egg, and then add to flour mixture and stir until combined. Turn dough out onto a floured surface and knead until elastic and smooth, about 5 minutes. Butter a clean, large bowl, arrange dough in the bowl and set aside in a warm spot, covered, until risen by half, about 1 1/2 hours.
Preheat the oven to 350°F. On a lightly floured surface, gently press dough into a 12x9-inch rectangle. Using a pizza cutter or sharp knife, cut into 48 squares and arrange on a parchment paper-lined baking sheet. (The donut bites will almost touch, but leave a scant 1/2-inch between them.) Bake until puffed and golden brown, 18 to 20 minutes. Meanwhile, combine orange juice and remaining 1/3 cup honey in a medium bowl. Combine pistachios and sugar in a second bowl.
When cool enough to handle, dip donuts in orange syrup, and then roll in pistachio mixture to coat. Serve immediately.