Gingerbread Donuts

• FOR THE DONUTS:
• 1 cup Cake Flour
• 1/4 cups Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Ginger
• 1/8 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Cloves
• Pinch Of Nutmeg
• 1/4 cups Milk
• 2 Tablespoons Sour Cream
• 2 Tablespoons Molasses
• 1 Large Egg, Lightly Beaten
• 1 Tablespoon Butter, Melted And Cool
• FOR THE GLAZE:
• 1/4 cups Brown Sugar
• 1 Tablespoon Water
• FOR THE CRUMB TOPPING:
• 2 Tablespoons Brown Sugar
• 2 Tablespoons All-purpose Flour
• 1 Tablespoon Butter, Room Temperature

1. Preheat oven to 350u0b0F. Spray nonstick cooking spray on a donut pan.
2. For the donuts:
3. 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.
4. Pour batter into the donut pan, filling 2/3 full. Bake for 8-10 minutes until baked through. Remove from the oven and let cool for about 10 minutes before removing from the pan.
5. For the glaze:
6. In a small bowl stir together brown sugar and water, set aside.
7. For the topping:
8. In another small bowl mix brown sugar, flour and butter until crumbly.
9. Dip tops of donuts into the glaze. Set on a wire rack or wax paper. Sprinkle with crumb topping before glaze dries.
10. Store in an airtight container.

flour, ubc, baking powder, salt, ubc, ground cinnamon, ground cloves, nutmeg, ubc, sour cream, molasses, egg, butter, ubc, water, crumb topping, brown sugar, allpurpose, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/gingerbread-donuts/ (may not work)