Gingerbread Doughnuts

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Let’s talk Christmas morning. Christmas morning brunch, to be more exact. It was always a big thing in my house growing up. My mom made sausage balls, every year without fail, and every year without fail, we would stuff our faces after tearing open our presents. And, as it turns out, at least where I’m from, Christmas brunch is a big deal indeed.

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Some families have their traditions, like we did, while others vary it up from year to year. If you fall into the first category, carry on strong, my friend. If you happen to fall into the second category though, then right about now you’re probably brainstorming ideas. And I’m here to give you one!

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Thanks to the wonder that is Pinterest, it’s impossible to not see enough Christmas morning brunch ideas to give you a seizure. And many of them look very delicious but also very time-consuming! Cinnamon rolls, monkey bread from scratch, homemade bagels… And that’s all well and good. It all sounds great, I don’t judge.

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However……. Raise your hand if, by the time December 25th actually arrives, you’re exhausted from the holiday season hoopla and all that it entails – the parties, the tree saga, the gift shopping, the gift wrapping, the church events, the kids’ activities, the family stuff. It goes on and on, and often, by the time Christmas morning actually rolls around, we’re a little bit over it, and the idea of getting up and making an involved, time-consuming brunch makes us think that maybe Scrooge was onto something.

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So I’m here to offer you one of the easiest, quickest, yet most delicious and perfect Christmas brunch ideas out there. Your family will love that you made them doughnuts, but they’re baked, so the oven does most of the work. It’s largely hands off for you. You don’t have to soften butter. You need no electric mixer, neither stand nor hand.

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Of course the gingerbread is perfectly seasonal, and this doughnut is deep flavor without being too spicy. The texture is so moist and light, with that wonderful glaze draped over the tops. They’ll be devoured in no time, you’ll have exerted minimal effort, and yet you’ll look like a rock star. Winning! I hope you and your family enjoy these!

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Source: ever so slightly adapted from Glazed, Filled, Sugared and Dipped by Stephen Collucci

{One Year Ago: Meat and Spinach Stuffed Shells}

Ingredients:
DOUGHNUTS:
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground allspice
¼ tsp kosher salt
1 large egg
¼ cup sour cream
1 tbs honey
1 tbs molasses
2 tbs canola or vegetable oil
2 tbs whole milk

GLAZE:
1 cup confectioners’ sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
2-3 tbs whole milk*

Directions:
Preheat your oven to 350 F. Grease a 6-count round doughnut pan. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a small bowl, whisk to combine the egg, sour cream, honey, molasses, oil, and milk. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Spoon the batter into either a pastry bag fitted with the round piping attachment, or simply into a quart-sized Ziplock baggie. If using the Ziplock, use kitchen shears to snip off one of the corners. Pipe the batter into the prepared doughnut pan, just about 2 tbs each, until they are just over half full. Be careful not to overfill.
Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into the center of one comes out clean.
While the doughnuts are baking, make the glaze. In a medium bowl, whisk together the sugar, cinnamon, ginger, and milk until well combined and you see no lumps. See the starred note below for how much milk to use.
When the doughnuts come out of the oven, let them cool slightly, then carefully pop them out onto a wire rack. While they are still warm, dip them one at a time into the glaze, then set them back on the wire rack. Put something underneath the rack, as the glaze will drip. You can spoon extra glaze on the doughnuts to get it all. Why would we waste glaze??

*This depends on how thick you want your glaze. If you want it thicker, like a cake glaze, use 2 tbs milk. If you want it thinner, which will make it resemble doughnut shop glazed doughnuts, use 3 tbs milk. I went with thinner, doughnut-shop-glazed doughnuts myself.

5 responses to “Gingerbread Doughnuts

  1. I don’t mind making time consuming recipes, but these look amazing and easy to make. A win-win!

    • Texan New Yorker

      I don’t mind either, but I definitely don’t always have time and/or energy (like today for example – I was going to make pumpernickel grissini and I’m punting and instead making a coffee cake…)

      But yes, these win! Thanks Laura!

  2. Pingback: Sage-Rosemary Popovers | The Texan New Yorker

  3. We’re fairly traditional come Christmas morning, but these doughnuts sound like a great idea!

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