Gingerbread Donuts with Vanilla Icing
Baked Gingerbread Donuts made with warming winter spices and topped with an easy vanilla icing. Fluffy and flavorful donuts, perfect for your holiday breakfast.
Servings: 12 glazed donuts
Ingredients
Gingerbread Donut Batter
- 2 Cup (250 grams) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup (110 grams) dark brown sugar packed
- 1 cup (250 ml) whole milk
- 1/4 cup (60 ml) sunflower oil *neutral oil
- 3 tablespoons unsulphered molasses
- 2 large eggs room temperature
Vanilla Icing
- 2 tablespoons (26 grams) pure vanilla extract or vanilla bean paste
- 1 /4 cup (60 grams) whole milk
- 3-4 cups (330-440 grams) powdered sugar
Instructions
Doughnuts
- Preheat the oven to 375F (190C) and spray a 6 cavity donut pan with non-stick cooking spray.
- In a medium bowl hand whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- Using a mixing bowl with a hand mixer, mix together the brown sugar, eggs, molasses, oil and milk until smooth.
- Add the flour mixture a third at a time, mixing on medium low until a smooth batter is formed.
- Using half the batter, fill the doughnut wells until the batter is level with the center ring. This can also be done by transferring the batter into a piping bag, cutting 1/2 inch opening at the tip and piping the batter into the donut pan cavities.
- Place the donut pan on the middle rack of the oven and bake for 8-10 minutes. The donut should spring back when gently pressed with a fingertip. ( Test for doneness with a toothpick by inserting into the side of the donut. If only small crumbs then the doughnuts are baked.)
- Transfer the donut pan on a wire cooling rack. Allow donuts to cool completely before flipping them out of the pan. Repeat with the remaining half of donut batter.
Make Vanilla Icing
- In a large bowl, combine the vanilla extract, milk and 1 cup of the powdered sugar.
- Using a hand mixer on medium high, mix until the sugar is well blended. Continue to add one cup of sugar at a time, mixing thoroughly until a semi-thick icing is formed.
- Transfer a quarter of the vanilla icing into a shallow rimmed bowl.
- Gently lower the top of a donut down into the frosting, about halfway. Lift and rotate to coat the top with the vanilla icing. Flip the donut over and set it on a serving dish, allowing the icing to set.
- Repeat with remaining vanilla icing and donuts.
- Serve the gingerbread donuts with milk and coffee!