1-Preparation: Preheat your oven to 375°F and position a rack in the center.

2-Preparation: Grease donut pans with non-stick spray, ensuring all surfaces are coated.

3-Mixing the Batter: In a medium bowl, whisk together the ¾ cup all-purpose flour, ¾ cup whole wheat flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon coarse salt, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground cardamom until well combined.

4-Mixing the Batter: In a separate bowl, whisk 1 large egg, ½ cup full fat sour cream, and ¼ cup whole milk until smooth.

5-Mixing the Batter: Add the wet mixture to the dry ingredients along with ½ cup melted unsalted butter and 2 teaspoons vanilla extract.

6-Mixing the Batter: Stir with a spatula to form a thick batter, being careful not to overmix.

7-Baking and Finishing: Pipe the batter into the greased pans, filling the molds halfway. You can use a piping bag or simply spoon it in.

8-Baking and Finishing: Bake for about 12 minutes for standard-sized donuts or 8-10 minutes for mini donuts, until they spring back when lightly touched.

9-Baking and Finishing: Cool briefly in the pans (about 5 minutes) before transferring to a wire rack.

10-Baking and Finishing: For the coating, mix ½ cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl.

11-Baking and Finishing: While the donuts are still warm, coat them in the cinnamon sugar mixture. If needed, lightly brush the donuts with melted butter for better adherence.