Saturday, December 10, 2011

Busy Cooking: Gingerbread Donuts

All fall I intended to make donuts.  I had bookmarked apple cider and pumpkin spice donuts, just never got around to it.  This past weekend, as I was searching for a gingerbread muffin recipe, I happened upon a gingerbread donut recipe.  Not only did I bookmark it, but I made them the very next morning.

I have this cute little mini donut pan that I bought years ago from King Arthur Flour.  I've only used it two or three times.  It was feeling unloved and getting dusty.  I have to admit, I thought it was more of a pain than it was worth because getting the batter in the wells was messy and the donuts just didn't take the right shape.  Well, after reading a tip to use a pastry bag to pipe the batter in to fill the wells- I have a whole new love for this pan!  Be prepared to see a lot more donuts- baked, not fried!

Add a bit of glaze, some sprinkles, and this made one quick, yummy breakfast with a lot of smiling kids.

I found the recipe for the donuts on Handle the Heat blog and I used my own glaze.

Gingerbread Donuts:

Oven: 350

1 cup flour
1/4 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 tsp salt
1/4 cup brown sugar
1 egg
1/4 cup applesauce
1 TBSP milk
2 TBSP butter, melted


1 TBSP butter
1/2 cup confectioner's sugar
1/4 tsp cinnamon
1/4 tsp vanilla
4-6 tsp milk

1) Preheat oven.

2) In medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, salt, and brown sugar.

3) Stir in egg, applesauce, milk, and melted butter until combined.  Scrape sides of bowl, give one more mix. Put batter into a pastry bag fitted with large circle tip or use a ziploc bag and cut a hole in the bottom corner.

4) Lightly grease the donut pan. Squeeze the dough into circle shape around each well in the pan.  Dough should not be more than halfway up pan.  -If you don't have a donut pan, I'm sure these would make great muffins.

5) Bake 8-10 minutes until toothpick comes out clean.

6) Make the glaze while the donuts are baking, cream butter with confectioner's sugar, add in the cinnamon and vanilla.  Slowly add milk, try to mix and avoid lumps.  You want to add milk until you reach a consistency of thin pudding.

7) Dip each donut in the glaze, place on a plate and put sprinkles on top if you want.

This would be a fun breakfast to have out for the kids on Christmas morning.

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