Is there anything better than homemade doughnuts? I can’t think of much! And these Gingerbread Doughnuts with Cinnamon-Ginger Glaze are my new favourite dedication to the Gingerbread Man. Yes, you heard (read?) right. I’ve always referred to December as Gingerbread Man Month. In some of my older posts it’s pretty evident that I have some sort of obsession with the gingerbread man, which is ironic since I’ve never actually made a gingerbread man. Deep.
What isn’t deep? My obsession with December. Christmas is my favourite holiday! Everything just gets perfect around Christmas time – the weather cools down, the food gets so much better, everywhere is festive and covered in beautiful lights, and of course, presents! LOTS of presents!
Away from my giddy 10-year-old self and back to these homemade doughnuts. These doughnuts are a hit . I mean, ginger explosion and flavour explosion hit. The addition of molasses in the doughnuts ties in with the ginger and delivers that flavour that is so reminiscent of classic gingerbread. Not only is there ginger in the doughnuts, it’s also in the glaze with the cinnamon. The flavour isn’t overpowering, but you’ll definitely taste it. I wanted to balance the flavours since ginger can be a very strong flavour, but being an insane ginger enthusiast myself it was a bit hard not to dump the entire bottle in.
Don’t worry, I didn’t.
What I love about this recipe is that these homemade doughnuts taste like doughnuts. Of course, they’re baked and not fried, so you don’t get that greasy fried feeling but instead a cleaner feeling and bolder flavours. They are just the right balance between chewy and soft, and have that melt-in-your-mouth effect.
As great as these doughnuts are, the glaze is probably my favourite part. I wanted a hardened glaze to go back to the nostalgic feel of traditional doughnuts and so I boiled the glaze, which hardens fast . I just wanted to throw in that word of caution, although I doubt you’ll be running from the stove to your set up with glaze trying to quickly dip it in and then realising afterwards that you neither took a photo of the glaze nor the dipping process.
Oops.
Of course, you don’t have to boil the glaze, it’s fairly optional, the glaze would set by itself within 15 minutes on the doughnuts cold.
If you can wait that long before you devour a few.
Ingredients
Doughnuts:
- 1 cup all-purpose or white whole wheat flour
- 1/4 cup brown sugar , packed
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1 flax egg
- 2 tbsp milk , non dairy
- 2 tbsp butter , softened, non dairy
- 1 teaspoon of molasses
Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 2 teaspoons milk , non dairy
Instructions
Doughnuts
- If you’re using a babycakes or any other mini doughnut maker, preheat.
- If using a mini doughnut pan, preheat oven to 375 degrees and grease the pan.
- In a bowl, mix the dry ingredients.
- Add the Flax egg, milk, and butter until well combined.
- Add the molasses and stir to incorporate.
- Fill a pastry bag or a large ziploc bag with the mixture (if using a ziplock bag, ensure it is zipped properly. Snip off the end of the bag to pipe the filling through.
- Pipe into the doughnut maker or the mini doughnut pan.
- If using the doughnut maker, follow the instructions, generally cooking for about 2 minutes each. Remember it gets hotter and so a set may take as short as 1 minute and 30 seconds. Once it’s set and bouncing back, it’s ready.
- If baking in an oven, bake the doughnuts for 10 minutes or until cooked through and brown. It should be set and bounce back slightly when you touch it.
- Remove the doughnuts to cool to a wire rack.
Glaze
- Add the ingredients for the glaze together.
- In a small pan, boil the ingredients for about 30 seconds and remove. It will be hot. Pour into a small bowl and allow to cool for about a minute. Dip the doughnuts into the glaze, swirl a bit so it stays on top, then place back on the wire rack. The glaze will set right away.
Notes
Gingerbread Doughnuts with Cinnamon Ginger Glaze
Ingredients
Doughnuts:
- 1 cup all-purpose or white whole wheat flour
- 1/4 cup brown sugar packed
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1 flax egg
- 2 tbsp milk non dairy
- 2 tbsp butter softened, non dairy
- 1 teaspoon of molasses
Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 2 teaspoons milk non dairy
Instructions
Doughnuts
- If you’re using a babycakes or any other mini doughnut maker, preheat.
- If using a mini doughnut pan, preheat oven to 375 degrees and grease the pan.
- In a bowl, mix the dry ingredients.
- Add the Flax egg, milk, and butter until well combined.
- Add the molasses and stir to incorporate.
- Fill a pastry bag or a large ziploc bag with the mixture (if using a ziplock bag, ensure it is zipped properly. Snip off the end of the bag to pipe the filling through.
- Pipe into the doughnut maker or the mini doughnut pan.
- If using the doughnut maker, follow the instructions, generally cooking for about 2 minutes each. Remember it gets hotter and so a set may take as short as 1 minute and 30 seconds. Once it’s set and bouncing back, it’s ready.
- If baking in an oven, bake the doughnuts for 10 minutes or until cooked through and brown. It should be set and bounce back slightly when you touch it.
- Remove the doughnuts to cool to a wire rack.
Glaze
- Add the ingredients for the glaze together.
- In a small pan, boil the ingredients for about 30 seconds and remove. It will be hot. Pour into a small bowl and allow to cool for about a minute. Dip the doughnuts into the glaze, swirl a bit so it stays on top, then place back on the wire rack. The glaze will set right away.
Notes
Nutrition
Gingerbread Doughnuts with Cinnamon Ginger Glaze https://jessicainthekitchen.com/gingerbread-doughnuts-cinnamon-ginger-glaze/ December 3, 2013
This Boozy Christmas Spiced Eggnog will become your new favourite eggnog! It’s flavoured with spiced rum, lots of Christmas spices and is warm and frothy!
Eggnog has become on my favourite flavours of the holiday season. Thanks to my brave notion to try it for the first time a few years ago, three years ago to be exact that is. Ever since then, I look forward to every holiday season and whip up some of my own. There is something about the drink. I enjoy it both warm and cold, and it brings you directly to memories of sitting beside the light Christmas tree under blanket and watching your favourite Christmas movie the night before Christmas. I am always brought to a happy place when drinking eggnog. The additional of booze in this recipe makes it an ideal treat for your Christmas parties.
I’ve often heard that eggnog is something you either love or hate. I think people are genuinely afraid of the addition of raw eggs especially since most recipes do not prepare the eggs in heat in anyway. I created this recipe as such so that, not only could you safely enjoy this eggnog, you’d absolutely love it.
Though the booze is certainly one of the more important parts of this recipe, the spices are the queen. Often we overlook the potential of spices. The cinnamon, nutmeg and all spice really outdo themselves by lending so greatly to the flavour profile of the eggnog. With every sip you’re greeted with a sweet smile courtesy of a hint of cinnamon, nutmeg or all spice. The mixture’s thickness is reminiscent of melted marshmallows in hot chocolate. The frothy top is bound to give you a cute milk moustache, and who doesn’t love a milk moustache? Fret not if you want to serve this to kids. You can easily replace the rum, brandy or bourbon with equal parts milk or cream to balance out the liquid content of the eggnog.
Before I go and take care of the eggnog begging me to drink it, I wanted to share how by making this treat you could also help with Charity in the easiest way imagined. For the holidays, the rum company Captain’s Morgan will be giving back to charity with your help. Every time you use the hashtag #CaptainsTable over any form of social media, Captain Morgan will donate $1 to WhyHunger. Thanks to Emily of Jelly Toast for sharing the information! If you’re a regular reader of my blog you know how much I’m into charity.
Now, put on your milk moustaches and snap a picture of your boozy drink.
Now, if you’d excuse me, I have some eggnog to take care of…
Old fun pictures from this post 🙂
Ingredients
- ¼ cup soaked cashews , soaked overnight, rinsed and drained
- 1/3 cup sugar
- 1 1/2 cups nondairy milk or cream – regular , coconut milk, almond milk or cashew milk
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon all spice
- ground nutmeg or cinnamon , for garnish
- 1/3 cup rum or brandy or bourbon
Instructions
- Blend all the ingredients in your blender for 3 minutes, until completely blended.
- In a small saucepan, heat the mixture a little bit to make it warm, around 2-3 minutes on medium high heat, but do not boil. Turn off heat.
- Add the alcohol, stir and heat through for about 1 minute in off but still warm pan. The eggnog should be frothy.
- Serve warm in small glasses with some nutmeg or cinnamon freshly grated on top.
