What flavors and aromas do you associate with the holidays? For me, it's the smell of a burning fireplace, cinnamon sticks and gingerbread.
No matter what assortment of cookies and cakes I bake during the holiday season, I'm always certain to include a fragrant batch of gingerbread or gingerbread cookies. My kitchen almost instantly feels warmer and cozier, and the heavenly mix of spices seems to permeate the whole house.
I thought it would be fun to create a twist on the classic recipe and whipped up these easy and delicious gingerbread doughnuts. They're baked, not fried, which makes cleanup a snap.
They're topped with a shiny cinnamon glaze and finished with a sprinkling of chopped candied ginger.
These doughnuts are as festive-looking as they are delicious and would look smashing on your holiday table. Or serve them with tea and invite some friends over for an indulgent morning of catch-up.
Either way, give them a try. Your kitchen will thank you!
Baked Gingerbread Doughnuts
1/4 cup brown sugar
1/3 cup buttermilk
1/4 cup vegetable oil
2 tablespoons molasses
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/2 cup sugar
1 tablespoon butter, melted
6 tablespoons water
1 cup finely chopped crystallized ginger
1. Pre-heat oven to 350; grease 3 doughnut pans.
2. Whisk the egg lightly in a large bowl. Add the brown sugar, buttermilk, vegetable oil and molasses. Whisk again. Add the flour, baking powder, baking soda, ginger, 1/2 teaspoon cinnamon, nutmeg, cloves and salt. Whisk again just till ingredients are incorporated. Transfer to a large measuring cup.
3. Fill the cavities of the doughnut pans one-third of the way up. Bake for 5-8 minutes or till a toothpick tests clean. Let doughnuts cool in the pans on wire racks for 5 minutes; carefully remove from pans and invert onto the racks to cool completely.
4. Make the glaze: Whisk the remaining teaspoon cinnamon, sugar, butter and water in a small saucepan. Bring to a boil and simmer for 2-3 minutes to thicken slightly. Let cool for a few minutes. Dip the top half of each doughnut into the glaze, letting the excess drip off. Return to wire rack and sprinkle with the crystallized ginger. Let set.