Baked Gingerbread Doughnuts
- FOR THE DONUTS:
- 1 cup White Whole Wheat Flour
- 3/4 teaspoons Baking Powder
- 1/4 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoons Ginger
- 1/4 teaspoons Allspice
- 1/8 teaspoons Cloves
- 1/4 teaspoons Salt
- 1/4 cups Brown Sugar
- 1 Egg
- 2 Tablespoons Reduced-sugar Maple Syrup
- 1 Tablespoon Skim Milk
- 2 Tablespoons Butter, Melted
- FOR THE GLAZE:
- 2 Tablespoons Butter
- 1/4 cups Brown Sugar
- 2 Tablespoons Skim Milk
- 1/4 cups Confectioners Sugar
- For the donuts:
- 1. Preheat oven to 350 F.
- 2. In a large bowl, mix together all of the dry ingredients in the donut section (flour through brown sugar).
- 3. Whisk in the wet ingredients.
- 4. Pour batter into a gallon-sized bag and cut the corner off or use a pastry piping bag. Fill the cavities of your mini donut pan about 2/3 full. It's kind of hard to measure since they're mini!
- 5. Bake for 5-9 minutes, or until they just start to turn a light golden brown. Cool for a couple of minutes and then sprinkle with confectioners' sugar. Or allow them to cool fully, then glaze them.
- 6. Find a nice hot cup of coffee or a cold glass of milk and enjoy!!
- For the glaze:
- 1. Let donuts cool completely. This will allow the glaze to harden quickly when applied.
- 2. In a small saucepan, melt butter and brown sugar together over medium heat. Bring to a boil. Let boil for 2 minutes.
- 3. Add 1 tablespoon milk, stir, and bring back to a boil.
- 4. Add powdered sugar, stir, and if the glaze is too thick, add the second tablespoon of milk to thin it.
- 5. Turn the heat to low and keep it the pan on the heat while glazing. The glaze will begin to crystallize if removed from the heat.
- 6. Glaze donuts and follow step #6 above!
- Adapted from Pinch of Yum
flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, brown sugar, egg, syrup, milk, butter, butter, brown sugar, milk, confectioners sugar
Taken from tastykitchen.com/recipes/breakfastbrunch/baked-gingerbread-doughnuts/ (may not work)