Ingredients
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1 cup all-purpose Flour
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¼ cup dark Brown Sugar
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¾ teaspoon Baking Powder
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¼ teaspoon Baking Soda
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1 teaspoon ground Cinnamon
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½ teaspoon ground Ginger
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¼ teaspoon grated Nutmeg
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⅛ teaspoon ground Allspice
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¼ teaspoon Salt
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1 large Egg
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¼ cup Sour Cream
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1 tablespoon Honey
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1 tablespoon Maple Syrup
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2 tablespoons Vegetable Oil
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2 tablespoons whole Milk
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Gingerbread Glaze
Directions
Gingerbread is one of my mom’s favorite flavors, and I came up with this recipe with her in mind. This baked doughnut is all about spice rather than sweetness, with a dense, cakey texture and complex flavor that make it an ideal companion for a cup of coffee or tea. A word to the wise: using freshly ground spices here will make all the difference, allowing you to pack the maximum pungency into the dough.
Steps
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1
Done
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Preheat the oven to 350°F. Grease a doughnut pan and set it aside. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Add the egg, sour cream, honey, maple syrup, oil, and milk, mixing together until just combined. |
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3
Done
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Fit a pastry bag with a #9 round tip—or simply snip a small opening in a disposable pastry bag—and fill the bag halfway with batter. Pipe the batter delicately into the prepared doughnut pan, just about 2 tablespoons per mold, so they’re a little over halfway full (you can also use a small spoon for this job, but I find piping to be much easier). Be careful not to overfill the molds, or your doughnuts will end up looking like muffins. |
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4
Done
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Bake the doughnuts for 10 to 12 minutes, until they spring back slightly when touched. Let them cool slightly. Pop the warm doughnuts out of the pan, dip them one at a time in the gingerbread glaze, and put them on a wire rack to set (see more information on glazing). Serve immediately, or store in an airtight container for up to 2 days. |
