| For the Donuts | |
|---|---|
| 1 | egg |
| ½ cup | brown sugar |
| 3 tbsp | molasses |
| 1 cup (+2 tbsp) | buttermilk |
| ¼ cup | vegetable oil |
| ¼ tsp | vanilla |
| 1 cup | flour |
| 1 pkg | French vanilla instant pudding |
| ¾ tsp | baking powder |
| ¼ tsp | baking soda |
| ¼ tsp | salt |
| 1 tsp | cinnamon (cassia), ground |
| ½ tsp | ginger root, ground |
| ¼ tsp | allspice, ground |
| ⅛ tsp | cloves, ground |
| baking spray for donut tins | |
| For the Glaze | |
| 3 tbsp | butter |
| ⅓ cup | pure maple syrup |
| ½ tsp | vanilla |
| 1-1½ cup | powder sugar |
| 1 pinch | salt |
| For the Garnish | |
| crystallized ginger cubes, small | |
Preheat oven to 350 degrees.
Whisk together brown sugar and molasses until it turns into homogeneous mixture. Add the egg and mix well. Add in the wet ingredients (buttermilk, vegetable oil and vanilla).
Stir in the dry ingredients (flour, instant pudding, baking powder, soda, salt, cinnamon, ginger, allspice and cloves) until well combined.
Spray baked donuts tins with baking spray and carefully spoon in the mixture. It should yield 8 donuts.
Bake for 12-15 min until a toothpick inserted in the donuts comes out clean.
Remove from the oven and let the donuts cool off in the tin for 10 min before carefully taking them out on a cooling rack and letting them cool completely.
Prepare the maple glaze by melting the butter in a medium saucepan. Add the maple syrup and vanilla and mix well. Add the powdered sugar and salt and whisk together until the mixture is smooth and there are no lumps from the sugar.
Dip the tops of the donuts in the glaze and immediately sprinkle with the crystalized ginger bits.
3-4 days in an air-tight container.
The maple glaze hardens fast so you need to work quickly dipping the donuts in it as soon as it comes off the stove.
If the glaze on top of the donuts hardens fast and the crystalized ginger bits won’t stick, whisk together a little bit of powdered sugar with pure maple syrup - drizzle that on top of the donuts and stick the ginger bits to it.
