It is December 1 – let the Christmas recipes begin! I have a hard time getting into the Christmas spirit until Thanksgiving and my birthday have passed. But once they are over, I start to get so excited about Christmas. TheBetterHalf and I just got back from an amazing trip to Paris and Brussels (more to come about our trip in a future post) and both cities were all decked out for Christmas. It was gorgeous, and got me in such a festive mood!
So when I woke up at 5:00am this morning because of jetlag, naturally my thoughts immediately went to Christmas baking. And since it is a weekend morning, I focused on doughnuts, one of our favorite weekend breakfasts since I bought my doughnut pan. And so gingerbread doughnuts were born!
These light and cakey baked doughnuts taste just like a classic gingerbread cookie! The molasses and dark brown sugar add a rich sweetness, and the spices are so warm and delicious. Then they are topped with a simple icing of powdered sugar mixed with heavy cream. You can use milk, but the heavy cream makes the icing a bit thicker and richer. It is the finishing touch to these scrumptious doughnuts, and make them look so pretty.
You could sprinkle these with crushed gingersnaps for some added crunch and flavor, or some Christmas colored sprinkles for a festive touch. These are a perfect breakfast to whip up during the holiday season. They come together so quickly, and your house will smell amazing!
Yield: about 6 doughnuts
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup dark brown sugar
2 tablespoons molases
1 large egg
3 tablespoons buttermilk
for the icing:
1/3 cup powdered sugar
2 1/2 tablespoons heavy cream
Preheat the oven to 350 degrees F. Spray a doughnut pan with nonstick cooking spray.
In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, pumpkin pie spice, and salt.
In a medium bowl, whisk together the butter and brown sugar until well combined. Add the egg and whisk until thoroughly incorporated. Add in the buttermilk and mix until combined.
Add the dry ingredients to the wet ingredients and stir until just combined – do not overmix.
Using a small spoon, spoon the batter into pan, filling each doughnut cavity about 3/4 full. Use the spoon and your finger to smooth the batter out for each doughnut. Bake for about 7 minutes. Let the doughnuts cool in the pan for a few minutes, then turn onto a wire rack to cool.
for the icing:
While the doughnuts are cooling, make the icing. Whisk together powdered sugar and cream. Add more cream until desired consistency is reached. Dip the top of each doughnut into the icing.