As promised – here is the recipe for my gingerbread donuts.
After a mishap involving the discovery of cooking molasses, (see Chocolate Donuts with Peppermint Ganache) I stepped back up to the plate and gave these another go and they turned out as originally planned.
For the glaze, feel free to mix up the spices as you like, or add some chopped candied ginger to really mix it up!
I’ll be making donuts tomorrow morning on The Morning Show on Global News (hence the brevity of this post, girl’s gotta sleep!) where you can get a sense of the general formula to make the perfect donuts. Tune in at 7:50am!
- 1 1/3 cups cake flour
- 3/4 tsp baking powder
- Pinch of baking soda
- 1/2 tsp sea salt
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/4 cup salted butter, melted
- 4 tbsp brown sugar
- 2 tbsp fancy molasses
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla
- 1 cup icing sugar
- 2 tbsp milk
- 1/4 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of ground ginger
Preheat oven to 425F and grease donut tin with butter.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. Set aside. In a large bowl, whisk together butter and brown sugar until smooth and combined. In a separate, small bowl, whisk together molasses, milk, egg and vanilla.
Add just under half of the flour mixture to the butter mixture and mix until combined. Add the milk mixture and mix until combined. Add the remaining flour mixture and mix, careful not to overblend.
Spoon or use a piping bag to pipe batter into donut pan until 1/2-3/4 full, bake for 7-8 minutes until a toothpick comes out clean. Allow to cool completely before glazing.
For the glaze, whisk together sugar, milk, vanilla and spices until combined. Adjust proportion to taste if needed.
Dip donut in glaze and move around to cover sides. Allow to set on a rack with parchment paper underneath (or anything to catch dripping glaze). Lightly dust with more cinnamon if desired.