12.02.2014

Glazed Gingerbread Donuts


It's the most wonderful time of the yeaaaaaaarrrrr!

And that song has been stuck in my head for approximately thirteen days. I tried desperately to get it out but it just wouldn't budge. So, I just went with it and made gingerbread donuts as I belted out my best baritone.


Needless to say, my family wasn't too happy about that. But they were happy about these donuts! Though some of my absurd family members said they preferred them without the glaze, I think it was the ultimate complement to the deep, spicy flavors.


This recipe will definitely be doubled the next time around and will also definitely be frequenting our breakfast table regularly. I mean, these donuts are so simple to make that it's almost a crime not to make them.

Glazed Gingerbread Donuts

Yield: 8 donuts
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Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
3 tablespoons unsalted butter, melted
3 tablespoons molasses
1/3 cup buttermilk
1/4 cup brown sugar
1 egg
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the glaze:
1 cup powdered sugar
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1 tablespoon unsalted butter, melted
1/2 tablespoon milk, plus more as needed*

Directions:

Preheat oven to 350 degrees F. Spray a donut pan with cooking spray and set aside.

In a medium-sized bowl, whisk together flour, baking powder, cinnamon, ginger, allspice, baking soda, salt, and cloves. Set aside.

In another bowl, whisk together butter, molasses, buttermilk, brown sugar, egg, and vanilla until well-combined. Pour wet ingredients into dry and slowly, fold together until everything is combined.

Transfer batter to a Ziploc bag or a piping bag with the tip cut off. Squeeze the batter into each mold, filling it about 2/3 full. Bake for 8 minutes.

Let the donuts rest in the pan for 2-3 minutes before removing and transferring to a wire rack to cool completely. Repeat process until all the batter has been used.

While donuts are cooling, prepare the glaze. In a small deep bowl, stir together powdered sugar, vanilla, melted butter, and milk. If glaze is not at desired consistency, add milk 1/2 teaspoon at a time until you reach the consistency you like.

Dip the donuts bottom side up into the glaze. Flip them back over and place on a wire rack. Allow glaze to harden before serving.

Note*: My glaze turned out alot more runnier than I anticipated. So, be sure to add your milk in small increments!

Slightly adapted from A Kitchen Addiction
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