Baked Gingerbread Donuts

Recipe by:  Mother Thyme

Makes 8 full size baked donuts (using Wilton 6 cavity doughtnut pan)


1 cup cake flour

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Pinch of nutmeg

1/4 cup milk

2 tablespoons molasses

2 tablespoons sour cream

1 egg, lightly beaten

1 tablespoon butter, melted and cool

For Glaze

1/4 cup brown sugar

1 tablespoon water

For Crumb Topping

2 tablespoons brown sugar

2 tablespoons flour

1 tablespoon butter, room temperature


Preheat oven to 350 degrees.  Spray non stick cooking spray on donut pan.

In a large bowl sift cake flour, sugar, baking powder, salt, ginger, cinnamon, cloves and nutmeg.  Add in milk, sour cream, molasses, egg and butter and stir until just combined.  

Pour batter in to donut pan filling 2/3 full.  Bake for 8-10 minutes until baked through.  Remove from oven and let cool for about 10 minutes before removing from pan.  

For Topping-

In a small bowl stir together brown sugar and water, set aside.

In another small bowl mix brown sugar, flour and butter until crumbly.

Dip tops of donuts in to glaze.  Set on wire rack or wax paper.  Sprinkle with crumb topping before glaze dries.  

Store in air tight container.