Gingerbread Donuts


 
I don’t make donuts often, but when I do I prefer to fry them. (Hey, I sound like that beer commercial!)  That statement was true until about two months ago.  Then, I decided to develop a recipe for fried gingerbread cake donuts.  Most recipes I’ve seen were for baked gingerbread donuts, which didn’t sound exciting. I figured, if you’re going to make donuts, “go big or go home.”

I had to go through a few batches of dough to get the consistency right.  During this time, we went through a series of “Sunday Morning Donuts.”  This was tons of fun, and I shared donuts with lots of friends and neighbors.  SMD has gone on hiatus during December Cookie Baking, but will make a return after the holidays.

adapted from allrecipes.com

Gingerbread Donuts

Yield: 1 dozen donuts

Gingerbread Donuts

Ingredients

2 ⅔ c flour
½ c brown sugar
1 Tbs baking powder
½ tsp salt
2 Tbs ground ginger
1 Tbs cinnamon
½ tsp cloves
¼ tsp white pepper
¾ c milk
3 Tbs molasses
1 egg
4 Tbs butter, melted and cooled to room temperature
1 tsp vanilla
Oil for frying
Glaze
1 Tbs milk
1 tsp vanilla
1 ¾ c powdered sugar
Sugar Coating
3 Tbs sugar
1 tsp cinnamon

Instructions

  1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, ginger, cinnamon, cloves, and white pepper. Make a well in the center and pour in the milk, molasses, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  2. Heat oil in a deep heavy skillet or deep-fryer to 375°F (185°C). On a floured board, pat the chilled dough out to 1/2 inch thickness. Cut out doughnuts with a 3-inch cutter. Use a smaller cutter to cut holes from center.
  3. Fry doughnuts in hot oil until golden brown, turning once (about 1 minute per side.) Remove from oil to drain on a rack set over newspaper.
  4. For the glaze: combine glaze ingredients in a bowl and dip the donuts in them to coat. For the sugar coating: combine sugar and cinnamon in a bowl and roll donuts to coat on all sides.
http://kokocooks.com/2012/12/gingerbread-donuts/

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Sweet Comments:

  1. Going to make these tonight as a treat for dessert! Can’t wait!

  2. Calli Boyer says:

    What type of oil did you use?

Trackbacks

  1. […] Source (I adapted and changed a few things. Mainly only because I’m really lazy and didn’t have much time.) […]

  2. […] am imagining an afternoon coffee break spent enjoying these gingerbread donuts and a latte. […]

  3. […] am imagining an afternoon coffee break spent enjoying these gingerbread donuts and a latte.  […]

  4. […] you’d like to see me try my hand at, whether it be a traditional Pumpkin Pie or Gingerbread Donuts, I’d love to hear from you. Drop me a line, and I’ll see what I can whip up for […]

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