Baked Ginger Donuts
with Maple Glaze
a sweet treat recipe
Vanya is a self-taught home cook and baker who draws inspiration from all facets of life - from coming up with simple but nutritional dishes for her young picky eaters, to planning elaborate meals for entertaining and fancy dinner parties. She has an Eastern European background but has spent most of her adult years in the US where she’s gotten exposed to a plethora of international cuisines. Much of her daily cooking goes back to childhood favorites, but the self-proclaimed foodie in her loves perfecting dishes from all around the world. She always strives to learn new techniques and experiment with new spices and ingredients and enjoys creating recipes for her Instagram (
@my_gourmet_home) and blog (
www.mygourmethome.com).
These baked donuts are a spin on everyone's favorite winter gingerbread recipe and are packed with the perfect balance of sweet, spicy and tangy with a little kick from the crystalized ginger cubes on top.
TIME (ACTIVE) | 45 M
TOTAL | 45 M
8 SERVINGS
| 1 donut
PRINT RECIPE
SPECIAL EQUIPMENT:
DONUT TINS
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.
Expiry: 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.
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
ground
Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy, notes. Used in baked goods and ginger-flavored favs.
TRY ME - SAMPLE$0.75
1.6 oz - JAR$6
1.6 oz - REFILL$5
6 oz - REFILL$13
ground
Ground allspice is highly aromatic and even more pungent than its whole counterpart. As its name suggests it is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$19
ground
Freshly ground cloves yield a rich chocolatey brown powder with an intense aroma and a powerful warming flavor.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
crystallized
small cubes
Crystallized ginger root is tender and sweet with a spicy bite. Add small cubes of crystallized ginger to dishes for chewy texture and a bit of sweet spiciness.
TRY ME - SAMPLE$0.75
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$12
