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Baked Gingerbread Doughnuts with Vanilla Glaze
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Brief Description
Traditional Christmassy-flavor in a baked donut
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Main Ingredient
Flour
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Category: Breads
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702303949504579262181864578544
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Tags:
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Notes:
Adapted from "Glazed, Filled, Sugared & Dipped," by Stephen Collucci with Elizabeth Gunnison Dunn
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Posted By: wsjrecipes
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Posted On: Dec 21, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - vegetable oil plus more for greasing pan
- 1 cups - all-purpose flour
- 1/4 cups - dark brown sugar
- 3/4 teaspoons - baking powder
- 1/4 teaspoons - baking soda
- 1 teaspoons - cinnamon
- 1/2 teaspoons - ground ginger
- 1/4 teaspoons - nutmeg
- 1/8 teaspoons - allspice
- 1/4 teaspoons - salt
- 2 teaspoons - unsweetened cocoa powder
- teaspoons - espresso powder
- 1/8 teaspoons - cayenne pepper
- 1 - egg
- 1/4 cups - sour cream
- 1 tablespoons - honey
- 1 tablespoons - molasses
- 2 tablespoons - whole milk
- 1 1/2 cups - confectioners' sugar
- 1 1/2 teaspoons - vanilla extract
- 4 tablespoons - whole milk
Directions:
1. Heat oven to 350 degrees. Grease a (6-doughnut) doughnut pan and set aside.
2. Make doughnuts: In a large bowl, combine flour, sugar, baking powder and soda, cinnamon, ginger, nutmeg, allspice, salt, cocoa powder, espresso powder and cayenne. In another large bowl, whisk together egg, sour cream, honey, molasses, 2 tablespoons oil and milk. Working in batches, stir dry ingredients into wet ingredients until just combined.
3. Using a small spoon, drizzle batter into doughnut pan, filling each doughnut mold halfway. Place in oven and bake until springy to the touch, 10-12 minutes. Transfer finished doughnuts to a baking rack to cool slightly. Repeat process with remaining batter.
4. Make glaze: In a bowl, combine confectioners' sugar, vanilla and milk. While doughnuts are still warm, place them, smooth-side down, in glaze, then turn over quickly and transfer to a rack to dry.
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