Name: Gingerbread Doughnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 donuts
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

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Preheat oven to 375 F.

Combine the first 8 ingredients in a bowl and set aside.

In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.

Add the egg, molasses and milk.

Add the flour mixture and mix until just combined.

Place the dough in a large zipper bag, seal the bag airtight and then cut off 1/2-1 inch of one corner.

Pipe the dough into doughnuts on a Silpat or parchment-lined baking sheet. Bake for 15 minutes.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Bloom Your Spices in Butter 🧈
Melt the butter and briefly warm all your spices (ginger, cinnamon, cloves, nutmeg) in it before mixing with other ingredients to intensify and distribute their flavors evenly throughout the batter.
Don't Overmix the Batter ✋
Mix wet and dry ingredients until just combined to avoid developing gluten, which results in tough, dense doughnuts instead of the tender, delicate crumb these treats deserve.
Molasses Temperature Matters 🌡️
Use molasses at room temperature and combine it with slightly warmed milk to ensure smooth, even distribution and prevent lumps that can create uneven texture in your baked doughnuts.
Fill Your Piping Bag Strategically 🎯
Fill your piping bag only halfway and pipe slowly from the center outward to create uniform doughnuts with consistent hole sizes and even baking throughout.
Cool Before Glazing 🍪
Allow doughnuts to cool for 5-10 minutes on the rack before glazing so the coating sets properly without sliding off or soaking into the warm cake.